Quinoa Stuffed Zucchini Boats with Walnut Parmesan
Light and healthy dish – quinoa stuffed zucchini boats with vegan walnut Parmesan.
- Prep Time: 15 min
- Cook Time: 27 min
- Total Time: 42 minutes
- Yield: 2
- Category: Main course
- Cuisine: Mediterranean
Ingredients
- 1/3 C quinoa
- 4 small zucchini
- 1 medium onion, diced
- 1 garlic clove, minced
- small bunch of parsley (leaves only), chopped
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- salt and black pepper to taste
- oil for cooking
For walnut Parmesan:
- 1/4 C walnuts
- 2 tsp nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Cook quinoa in 2/3 cup of water.
- Meanwhile blitz walnuts, nutritional yeast, onion and garlic powders and salt in food processor into small crumbs. That’s your vegan walnut Parmesan. Set aside.
- Cut zucchini in half lengthwise. Scoop out the flesh and finely chop it.
- Preheat oven to 350°F.
- Heat oil in a skillet over medium heat.
- Sauté onion until soft and translucent. Add garlic and oregano. Stir for a minute. Then add chopped zucchini and cook for another 5 minutes.
- Finely add cooked quinoa, parsley, tomato paste, lemon juice, salt and pepper. Stir everything to combine and switch off the heat.
- Stuff zucchini boats with quinoa mixture and top with walnut Parmesan.
- Bake for about 20 minutes or until walnut Parmesan turns golden brown.
Nutrition
- Serving Size: 4 boats
- Calories: 328
- Sugar: 8.3g
- Sodium: 340mg
- Fat: 16.5g
- Saturated Fat: 1.6g
- Carbohydrates: 37.9g
- Fiber: 8.4g
- Protein: 13.1g
- Cholesterol: 0mg
Keywords: zucchini, quinoa, walnuts, Mediterranean, vegan, vegetarian, gluten-free