Bruschetta Quinoa Zucchini Boats
These Bruschetta Quinoa Zucchini Boats are a flavorful and healthy dish, featuring zucchini filled with a savory mixture of quinoa, tomatoes, shallots, garlic, parmesan, and herbs, topped with melted mozzarella cheese.
Equipment
- Bowl
- Baking sheet
- Spoon
Ingredients
Main Ingredients
- 1 ½ cups cooked quinoa
- 1 pint tomatoes halved or quartered
- 1 shallot diced
- 4 cloves garlic minced
- ¼ cup finely grated parmesan cheese plus extra for sprinkling
- 2 tablespoons Fustini's Pesto olive oil
- 2 tablespoons chopped herbs like basil or parsley, plus more for sprinkling
- kosher salt and pepper
- 4 medium zucchini sliced in half lengthwise
- Fustini's balsamic glaze or Riserva balsamic for drizzling
- 4 ounces fresh mozzarella cheese chopped
Instructions
Instructions
- Preheat oven to 400°F. In a bowl, combine cooked quinoa, tomatoes, shallot, minced garlic, parmesan, pesto olive oil, herbs, salt, and pepper; stir well and season to taste.
- Halve zucchini lengthwise, scoop out centers to create wells, then season with salt, pepper, garlic powder, and a balsamic drizzle. Fill each zucchini boat with the quinoa mixture and top with chopped fresh mozzarella.
- Bake for 20-25 minutes, or until the mozzarella is melted and bubbly. Garnish with extra parmesan, herbs, and a final drizzle of balsamic glaze before serving immediately.
Notes
Ensure to season each layer, including the zucchini, for maximum flavor. The scooped-out zucchini can be added to the quinoa mixture to reduce waste.