Stuffed Zucchini Boats
Stuffed zucchini is a delicious and healthy way to enjoy a light yet satisfying meal. Tender zucchini is filled with a flavorful stuffing and baked to golden perfection, creating a dish that’s both tasty and easy to make. You can fill it with meat, vegetables, cheese, or any of your favorite ingredients, making it a perfect option for lunch or dinner. It’s a great way to use seasonal zucchini and enjoy a homemade, wholesome meal!
INGREDIENTS
Lemon Herb Quinoa:
- ½ cup raw hazelnuts husks removed if possible
- 2 ½ cups cooked quinoa
- ¼ cup chopped parsley
- 2 tablespoons chopped chives
- 2 tablespoons chopped dill
- 2 tablespoons chopped oregano
- Juice of 1 lemon
- 2 tablespoons olive oil
- salt & pepper to taste
Tahini Dressing:
- ¼ cup tahini
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 2 garlic cloves
- ¼ cup fresh basil
- 1 teaspoon fresh oregano
- 1 teaspoon fresh/dried thyme
- Pinch of salt and pepper
- 3-5 tablespoons water
For Stuffing:
- 4 medium zucchini
PREPARATION
Preheat the oven to 350°F. Lightly grease a 13 x 9 baking dish and set aside.
If husks are not removed: add the hazelnuts to a dry skillet over medium heat. Toast until skins have started to brown and are loosening from the nut. Remove pan from heat and transfer nuts to a paper towel lined plate. Rub the hazelnuts between the paper towels to remove the skins. Don’t worry if not all the skins are removed – just as many as you can.
If skins of hazelnuts are removed: add the hazelnuts to a dry skillet over medium. Toast until golden brown and fragrant. Cool slightly, then roughly chop.
In a large mixing bowl, add quinoa and herbs. Add the hazelnuts and stir everything together.
Add the lemon juice, olive oil, salt and pepper and toss to combine. Taste and add more salt and pepper as needed.
Chop the little ends off the zucchini, then slice them lengthwise. With a spoon, scoop out the insides (seeds, etc.) to form little boats. You should have 8 total.
Place the boats in the baking dish then stuff each with quinoa (the amount will vary depending on the size of your zucchini).
Bake the zucchini for 20 – 25 minutes until the quinoa is starting to brown and the zucchini has softened.
While the zucchini is baking, whip up the tahini sauce. Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until smooth and creamy. If too thick, add more water 1 tablespoon at a time until you reach your desired consistency. Set aside until you’re ready to serve.
Remove the zucchini from the oven and let sit for 5 minutes. When ready to serve, drizzle with tahini sauce.
Enyoj!!
