Zucchini Boats + Toasted Quinoa

Hi friends – the Tuesday night cooking challenge lives on! As you guys know, Matt and I alternate weeks and whoever’s turn it is comes up with (or finds online) a new to us healthy but fun recipe. Last night was Matt’s turn to cook, and I requested something “veggie-filled and without meat.” In response, he came up with these fun zucchini boats!


Aren’t they cute? Perfect for a hot night, too. Very light and refreshing!


He got creative with the recipe for the zucchini boats, so I’m not entirely sure what he did, but basically he sliced the zucchini lengthwise, then gutted it and sautéed the zucchini “guts” with some garlic, olive oil, bread crumbs, diced mushrooms, baby spinach, and spring onions.

He then re-filled the zucchini boats with the mixture…



And topped them with some sliced cherry tomatoes and parmesan cheese. Into the oven they went! (It took about 25 minutes on 350.)


On the side, Matt made some toasted quinoa with sliced almonds. I’d never toasted quinoa before – such a good idea! He just sautéed it in a pan briefly over high heat with the almonds before boiling it like normal. The quinoa popped almost like popcorn!


It came out delicious – I’ll have to toast quinoa more often!


Dinner is served. :)


Two thumbs up – tasty and creative, too!

What fun new to you dinner recipes have you tried lately? I’ve been loving hearing from those of you doing the Summer Shape Up – so glad to hear you’re enjoying the recipes in the week 1 meal plan so far! :)


  1. 1

    I have never tried zucchini boats before but I’m sure this is something I will enjoy! I like how the parmesan adds a nice touch of flavor. I love easy recipes!

  2. 2

    I don’t typically make quinoa, but I made some last night and it was delicious! I cooked the quinoa in the microwave with mushroom stock instead of water. Then I sauteed tomatoes and spinach with minced garlic and a little soy sauce and mixed it all together. So good! Even the bf loved it.

  3. 3

    Those look really good!!! I love the little mini sweet bell peppers stuffed with all different type of items. I use them instead of chips for nachos. I put chicken, tomatoes, jalapenos, and whatever else.

  4. 4

    I made something similar with zucchini tonight for dinner. I looked up the nutrition on zucchini today and it’s high in vitamin C and potassium. I’ll have to try toasting my quinoa, too!

  5. 5

    I’ve heard so much about toasting quinoa lately. Definitely trying it soon!

  6. 6

    Quinoa has very high protein content. It has all essential amino acids. Perfect meal for vegans, vegetarians and after work out!

  7. 7

    I’ve never thought to toast quinoa, but I bet that’s delicious. Tell Matt thanks for the idea!

  8. 8

    Mad props for his creativity! They look fantastic and super easy to make! Thanks for sharing!

  9. 9

    These look delish!

    I sometimes toast rice, especially if it is a mix that includes orzo or vermicelli. I haven’t toasted quinoa yet, but will have to try that soon. Yum!

  10. 10

    I love zucchini boats! I usually end up with a tomato and mozzarella combo. I also love quinoa but never put almonds in it. Yum!

  11. 11

    These are so cute! Love stuffed zucchini, especially with quinoa! I think my hubs and I need to start a weekly cooking challenge, but mainly just for him! I love to cook, but I need to get him in the kitchen more often to sharpen his skills!

  12. 12

    what does the toasting do for the quinoa?? I do quinoa all the time w/ veg broth but have never heard of toasting it first.

  13. 14

    Chef Matt strikes again! :D

  14. 15

    That looks so tasty, i am going to have to give it a go and i imagine it would be good with Aubergine too.
    I have just (very slow here) tried coconut oil and LOVE it. I made a simple spanish omlette and it was lush.

  15. 16
    Roadrunner says:

    Very tasty looking, thank you!


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