Check out this delicious, light and healthy dish that you can serve as an appetizer or as a main course – quinoa stuffed zucchini boats topped with flavorsome vegan walnut Parmesan.
Stuffed vegetables are my favorite food to cook in a summer. I love all these different colors and weird shapes and most of all the ability to experiment every single time. Today it’s Mediterranean inspired dish. Not only it is simple and yummy, these tiny zucchini boats look so pretty!
First 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.
PrintQuinoa 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
