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Walnut-Stuffed Zucchini Boats

Walnut-Stuffed Zucchini Boats

This dish features zucchini halves filled with a flavorful mixture of walnuts, quinoa, and roasted red bell pepper.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 boats
Course: Main Course
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 2 10 ounce zucchini, trimmed and cut in half lengthwise
Filling
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • ½ cup broken walnuts
  • ⅓ cup roasted red bell pepper
  • ¼ cup packed fresh parsley leaves
  • ½ cup cooked quinoa
  • 1 tablespoon finely shredded Parmesan cheese
  • 1 tablespoon lemon juice
  • ⅛ teaspoon black pepper

Equipment

  • Baking dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the walnuts, roasted red bell pepper, parsley, quinoa, Parmesan cheese, lemon juice, salt, and black pepper. Mix well.
  3. Brush the zucchini halves with olive oil and sprinkle with kosher salt. Fill each zucchini half with the walnut mixture.
  4. Place the stuffed zucchini in a baking dish and bake for 25 minutes, until the zucchini is tender.

Notes

You can add other vegetables or spices to the filling for extra flavor.