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Easy Flavor-Packed Grilled Zucchini Boats Stuffed with Quinoa

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These grilled zucchini boats stuffed with quinoa are a quick, wholesome meal that combines smoky grilled zucchini with a herby, zesty quinoa filling. Perfect as a light main or side dish, they are flavorful, easy to prepare, and crowd-pleasing.

Ingredients

Scale
  • 4 medium zucchinis, washed and halved lengthwise
  • 1 cup uncooked quinoa, rinsed
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (fresh or frozen)
  • 1 red bell pepper, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional, omit for dairy-free)

Instructions

  1. Rinse 1 cup of quinoa under cold water to reduce bitterness. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. While quinoa cooks, wash and halve 4 medium zucchinis lengthwise. Using a spoon, scoop out seeds and some flesh to create a hollow boat about 1/2 inch thick. Brush zucchini boats lightly with 1 tablespoon olive oil and season with salt and pepper.
  3. In a mixing bowl, combine cooked quinoa, minced garlic, halved cherry tomatoes, diced red bell pepper, chopped parsley, lemon juice, smoked paprika, salt, and pepper. Mix well. Stir in Parmesan cheese if using.
  4. Preheat grill or grill pan over medium-high heat. Place zucchini boats cut side down and grill for 3-4 minutes until grill marks form and flesh softens.
  5. Flip zucchinis cut side up. Spoon quinoa mixture evenly into each boat, packing gently. Drizzle with remaining olive oil.
  6. Close grill lid or cover pan loosely with foil. Cook for another 5-7 minutes until zucchini is tender and filling is warmed through. Sprinkle extra Parmesan on top during last 2 minutes if desired.
  7. Remove from heat and let rest for a couple of minutes. Garnish with extra parsley or lemon if desired. Serve warm.

Notes

Rinse quinoa well to remove bitterness. Be gentle when hollowing zucchinis to keep boats intact. Brush with olive oil to prevent sticking. If zucchini softens too quickly, lower heat or move to cooler grill area. Filling can be prepped a day ahead. For vegan option, omit Parmesan or use plant-based cheese. Baking at 400°F for 20-25 minutes is a good alternative to grilling.

Nutrition

Keywords: grilled zucchini boats, quinoa stuffed zucchini, healthy vegetarian recipe, summer grilling, easy dinner, gluten-free, meatless main

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