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5 from 2 votes

Tuscan Stuffed Zucchini Boats

I can almost guarantee these will be the most flavorful zucchini boats you will EVER try! Stuffed with tangy sundried tomatoes, hearty chickpeas and quinoa, and topped with melty mozz and fresh basil...these WILL impress the whole fam!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Diet:
Servings: 8 boats
Calories: 131kcal
Author: Allie Petersen

Ingredients

Zucchini

Filling

  • 1/2 cup uncooked quinoa
  • 1 small onion diced
  • 2 cloves minced garlic
  • 15 oz can of chickpeas drained and rinsed
  • 1/3 cup roughly chopped sundried tomatoes (in oil)
  • 1/2 cup halved cherry tomatoes
  • 2 heaping cups fresh spinach
  • 1 tsp Italian seasoning
  • 1 cup vegetable broth or water
  • 1/4 tsp salt add more to taste
  • pinch pepper
  • 3/4 cup marinara

Toppings

  • mozzarella shreds choose a df version if vegan
  • fresh basil leaves

Instructions

  • Preheat the oven to 400 degrees F. Spray a large rectangular baking dish (or baking sheet) with cooking spray.
  • Start by cutting the zucchini in half lengthwise, then trim off the stem ends. Using a spoon, carefully scoop the flesh out of the zucchinis.
    4 medium or large zucchini
  • Drizzle with olive oil and sprinkle with Italian seasoning, salt and pepper over the zucchini middles. Arrange the zucchini in the baking dish face up.
    drizzle of olive oil, 1 tsp Italian herbs, sprinkle of salt and pepper
  • In a small/medium pot, begin cooking your quinoa to package instructions.
    1/2 cup uncooked quinoa
  • Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for ~ 4 minutes or until the onion is soft. Add the minced garlic and cook for another minute.
    1 small onion, 2 cloves minced garlic
  • Add your chickpeas, chopped sundried tomatoes, halved cherry tomatoes, vegetable broth, and spinach. Season with salt and pepper and Italian seasoning
    Cover and simmer over low/medium heat for 10 minutes.
    15 oz can of chickpeas, 1/3 cup roughly chopped sundried tomatoes (in oil) , 1/2 cup halved cherry tomatoes, 2 heaping cups fresh spinach, 1 tsp Italian seasoning, 1 cup vegetable broth , 1/4 tsp salt , pinch pepper
  • After the chickpeas have softened, use the back of a a wooden spoon or fork and mash some of the chickpeas.
  • Pour in the marinara sauce and and quinoa. Stir until combined.
    3/4 cup marinara
  • Spoon the tuscan mixture evenly into the zucchini shells, then top with the shredded mozzarella cheese.
    mozzarella shreds
  • Bake for 20- 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
    FYI - if your zucchini are on the smaller size, try cooking for only 18-20 minutes and check their firmness with a fork so they don't have over cooked.
  • Sprinkle with fresh basil leaves, then serve.
    fresh basil leaves

Notes

What are the best vegan mozzarella shreds?
My personal favorites include Good Plantet Mozz Shreds or Violife Mozz Shreds!
How do you store leftover zucchini boats?
Let them cool first. Then wrap the baking dish tightly or place them in an airtight container. Refrigerate them for up to 3-4 days.
Can you freeze leftovers?
Place them in an airtight container or wrap with aluminum foil. Freeze for up to 2 months. 
 

Nutrition

Calories: 131kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 462mg | Potassium: 669mg | Fiber: 6g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 2mg