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Ready in 25 minutes

Quinoa-Stuffed Zucchini Boats

with Tomato-Walnut Sauce & Melted Mozzarella

Cooking time

25 minutes




470 /serving

This vegetarian dish is looking mighty keen—or should that be quinoa. The delicate grain works as a wonderfully fluffy stuffing when mixed with garlic, riced broccoli and a splash of white balsamic vinegar for some edge. Stuff it into scooped out zucchini (the scoopings go into the filling) and then take it over the top. First, with a tomato sauce that makes inventive use of walnuts, and then with a final layer of melty mozzarella.

We will send you:

  • 15ml Minced garlic
  • 200g Broccoli ‘rice’ (chopped broccoli)
  • 2 Zucchini (green, yellow or heirloom)
  • 213ml Tomato sauce (canned)
  • 30ml White balsamic vinegar
  • 25g Chopped walnuts
  • 95g Red quinoa
  • 60g Grated mozzarella
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Sulphites, Walnuts

You will need:

Small pot
Medium pot
Large pan
Salt & pepper (S&P)
Medium baking dish
Total Fat
19 g
Saturated Fat
5 g
1290 mg
Total Carb
54 g
8 g
25 g
9 g
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Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
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Roast the zucchini
Meanwhile, halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop. Arrange the zucchini halves, cut-sides up, in a medium baking dish and drizzle with oil; season with ⅓ of the spices and S&P. Roast, 6 to 8 min., until beginning to soften.
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Make the filling
Meanwhile, in a large pan, heat a drizzle of oil on medium. Sauté the zucchini flesh, broccoli rice and garlic, 5 to 8 min., until softened; season with the remaining spices and S&P. Add the quinoa and vinegar; toss well.
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Make the sauce
Meanwhile, in a small pot, combine the tomato sauce, walnuts and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly reduced; season with S&P.
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Assemble & bake the zucchini boats
When the zucchini are beginning to soften, remove from the oven and stuff with the filling. Top with the sauce and cheese. Bake, 6 to 8 min., until the zucchini are cooked through and the cheese has melted. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
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Plate your dish
Divide the zucchini boats between your plates. Bon appétit!