July 17, 2026

Quinoa Stuffed Zucchini Boats

Name: Quinoa Stuffed Zucchini Boats
Prep time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium zucchinis; 1 tbsp olive oil; 1 small onion, minced; 1/4 cup shredded carrot; 1 can (540 mL) Aylmer® Accents® Original Petite Cut Tomatoes, divided; 1/2 cup quinoa, rinsed; 2 cups lightly packed chopped fresh spinach; 1/4 cup chopped toasted pecans (optional); 3/4 cup shredded Cheddar cheese; 1 tbsp chopped parsley

10

Prep Time Minutes
45
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Vegetable,
Rice/Grain,
Under 45 min,
Main Dish,
Side Dish,
Aylmer,
Spring,
Summer,
Fall,
Stove Top,
Oven

Ingredients

4 medium zucchinis
1 tbsp olive oil
1 small onion, minced
1/4 cup shredded carrot
1 can (540 mL) Aylmer® Accents® Original Petite Cut Tomatoes, divided
1/2 cup quinoa, rinsed
2 cups lightly packed chopped fresh spinach
1/4 cup chopped toasted pecans (optional)
3/4 cup shredded Cheddar cheese
1 tbsp chopped parsley

Directions

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Step one

Preheat oven to 400°F . Cut zucchini in half lengthwise. Using a teaspoon, scoop out inside pulp; set aside for other use, or discard. Place hollowed out zucchini, cut side up, on foil-lined baking sheet.
Step two

Heat oil in large frypan; cook onion and carrots 3 minutes, stirring occasionally, until softened.
Step three

Set aside 1 cup of the canned tomatoes; add remaining tomatoes to frypan and bring to a boil.
Step four

Stir in quinoa. Cover, reduce heat and simmer 12 minutes, or until quinoa is tender.
Step five

Stir in spinach and pecans, cover and simmer 2 minutes, or until spinach has wilted.
Step six

Spoon quinoa mixture into zucchini boats. Top with remaining tomatoes. Sprinkle with cheese.
Step seven

Bake at 400°F 16 minutes, or until zucchini is tender. Sprinkle with parsley.
Step eight
Step nine