Quinoa-Stuffed Zucchini Boats

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Crisp zucchini boats filled with a fragrant quinoa mixture, roasted to golden perfection. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs zucchini, quinoa, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, halved lengthwise zucchini
• 1 cup, rinsed quinoa
• 12, halved cherry tomatoes
• 1, diced red bell pepper
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, grated Parmesan cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place zucchini halves cut-side up and drizzle 1 tbsp olive oil over them. Season with salt and pepper, then roast for 15 minutes until tender.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in diced bell pepper and cook for 3-4 minutes until softened.
3. Step 3: Add rinsed quinoa, cherry tomatoes, oregano, salt, and black pepper. Cook for 5 minutes, stirring frequently. Stir in Parmesan cheese and mix until incorporated.
4. Step 4: Spoon the quinoa mixture into the roasted zucchini halves. Return to the oven and bake for 10-12 minutes until the tops are golden and crispy. Serve warm.