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Quinoa-Stuffed Zucchini Boats

Quinoa-Stuffed Zucchini Boats with Feta and Tomatoes

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Recipe Details

Story

In the summer, we can’t get enough of versatile and vibrant zucchini. In our endless zucchini experimentation, we discovered that the squash makes an awesome vessel for other ingredients. Here, zucchini is hollowed into a “boat”, then stuffed with quinoa, feta, and crunchy pine nuts. The result? A super tasty meal that’s as fun to make as it is to eat.

Tags

  • < 600 Calories
  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

Ingredients & Equipment

What we send

  • quinoa
    1/2 cup
    quinoa
  • zucchinis
    3
    zucchinis
  • grape tomatoes
    4 ounces
    grape tomatoes
  • red onion
    1
    red onion
  • parsley
    1/8 ounce
    parsley
  • garlic
    2 cloves
    garlic
  • crumbled feta cheese
    1/4 cup
    crumbled feta cheese
  • pine nuts
    2 tablespoons
    pine nuts
  • apple cider vinegar
    1 tablespoon
    apple cider vinegar
  • honey
    1 packet
    honey
  • Dijon mustard
    1 packet
    Dijon mustard
  • baby kale
    5 ounces
    baby kale

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 400°F. Place quinoa, 1 cup water, and ¼ teaspoon salt in a small pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, 10-12 minutes. Remove pot from heat, cover, and set aside.
  2. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Halve zucchini lengthwise. Using a spoon, scoop out flesh and discard, leaving a ¼-inch border, and place cut-side up on a foil-lined baking sheet. Halve tomatoes. Peel onion, halve, and mince half. Roughly chop parsley leaves, discarding stems. Mince garlic. Save remaining onion for a morning omelette.
  3. Roast Zucchini

    Roast Zucchini

    Rub insides of zucchini boats with 1 tablespoon olive oil and season with ¼ teaspoon salt and pepper as desired. Transfer to oven and roast until soft, about 8 minutes.
  4. Cook Filling

    Cook Filling

    While zucchini roast, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add onion and sauté until soft and translucent, about 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. Increase heat to medium-high. Add tomatoes to pan, season with ¼ teaspoon salt and pepper as desired, and cook until soft, 3-4 minutes. Remove from heat and stir in feta, quinoa, and parsley. Taste and add more salt and pepper as desired.
  5. Stuff and Roast Zucchini

    Stuff and Roast Zucchini

    Evenly fill roasted zucchini boats with quinoa filling. Top with pine nuts. Return zucchini boats to oven and cook until pine nuts turn golden brown, 8-10 minutes. Meanwhile, in a large bowl, whisk together apple cider vinegar, honey, Dijon mustard, ⅛ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined.
  6. Plate Zucchini

    Plate Zucchini

    Add baby kale to bowl with dressing and toss to coat. Serve zucchini boats with kale salad. Enjoy your delightful dinner!

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