Baked Stuffed Zucchini Boats

Crispy on the outside and juicy on the inside. Quinoa stuffed zucchini boats baked in tomato passata. Can be served as an appetiser or a main dish.


Prep Time: 20 mins
Cook Time: 25 mins
Yields: 2-4


  • 1/2 cup quinoa
  • 3 medium zucchini
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 carrots, grated
  • 1/2 cup grated dairy-free cheese
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon ground rosemary
  • 1/2 teaspoon ground oregano
  • salt and pepper, to taste
  • 2 cups tomato passata or tomato puree


  1. Preheat oven to 180°C. Cook quinoa according to the package directions. Once cook, set aside and let cool.
  2. Cut zucchini in half lengthwise and scoop out the flesh, leaving 0.5 cm shell. In a frying pan heat olive oil and add onions. Cook for about 1 minute or until golden brown. Add in carrots and cook for another 3-5 minutes, add spices and season to taste.
  3. In a medium bowl combine quinoa and carrots together. Spoon the quinoa mixture into zucchini shells. Poor tomato passata into the button of the baking dish and arrange zucchini on top. Sprinkle with grated cheese and bake for 20-25 minutes until tender and crispy. Serve warm and enjoy!

Additional Info

Use leftover zucchini flesh to make these delicious Zucchini Fritters.

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