Cute veggie idea for a side dish!
Serving Ideas
- Pair with a fresh, tangy side salad for a complete meal.
- Garnish with a drizzle of creamy vegan sauce for an extra layer of flavor.
- Serve alongside some lightly steamed greens for added texture and nutrition.
- Add a bit of cheese on top before baking
Ingredient Subs
This recipe really uses simple ingredients that you will probably have in your home.
- For quinoa: Rice or couscous
- Black beans: Chickpeas or lentils
- Sweetcorn: Peas or chopped bell peppers
Cooking Tips
- Ensure to preheat the oven for optimal results.
- Slightly undercook the quinoa for a firmer texture in the final dish.
- Don’t discard the scooped-out zucchini flesh; it can be incorporated into the stuffing mixture for added flavor.
- Experiment with different spice combinations to suit your taste preferences.
- For a crispier top, broil the zucchini boats for a few minutes after baking.
Equipment Used
You will need the following to make stuffed zucchini boats:
- Sharp knife
- Cutting board
- Mixing bowl
- Baking tray
- Oven
Storing Tips
You can make these ahead and store them in the fridge, I’d suggest eating them within a few days. I wouldn’t recommend freezing zucchini.
Looking for other Savoury Vegetable Recipes:
Stuffed Zucchini Boats
Not sure how to use those larger zucchini? This is your recipe then, perfect for a side dish and packed with nutrients.
Ingredients
- 4 medium courgettes
- 200 grams or 1 cup cooked quinoa
- 120 grams or 1/2 cup black beans
- 120 grams or 1/2 cup sweetcorn
- Spices e.g., cumin, coriander, paprika
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise. Scoop out the centers, leaving a 1/2-inch border.
- In a bowl, mix quinoa, black beans, corn, and spices.
- Stuff the zucchini halves with the mixture and bake for 25-30 minutes.
