This quinoa stuffed zucchini boats recipe is make with healthy vegetables, perfect for family dinner time!
Quinoa stuffed zucchini recipe
Vegetables. Does a body good, right? Always taste good? Not so much. I can totally eat veggies, no problem, but I do have to sneak them into different foods for my kids to get them to eat most of them. I try to make sure that there is a fruit or vegetable in each meal that I serve, health and proper nutrition are important around our house! Adding a bit of flavor is the key to tasty veggies, and Country Crock spread is perfect for the job. I found the most amazing zucchini recipe in the Clare Crespo downloadable cookbook that my kids loved to make, but most of all, loved to EAT!
Zucchini + quinoa recipe = AMAZING
Behold, these delicious quinoa stuffed zucchini boats! They are made with Country Crock spread, a variety of vegetables, quinoa, feta cheese, seasonings and zucchini, of course. MJ was a huge helper throughout the process of making these boats, which are super cute and really tasty. There’s something so wonderful about when kids create something of their own that makes them feel proud of their work, so I didn’t have to shove this down MJs throat. He was willing. Here’s how to make them.
Quinoa Stuffed Zucchini Boats
Ingredients:
- 2 medium zucchinis
- 1 large carrot, peeled
- 2 Tbsp. Country Crock® Spread
- 1/2 small onion, diced
- 1/2 cup mushrooms, diced
- 1 clove garlic, finely chopped
- 1 cup cooked quinoa
- 1/4 cup feta cheese
- 1 Tbsp. fresh oregano, finely chopped
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
Make quinoa stuffed zucchini
Start off by preheating the oven to 350°. Bring a large pot of water to boil, cut zucchinis in half lengthwise and cut 2-1/2 inches off the bottom of carrot and cut in half lengthwise, then cut each half on the diagonal. Boil the zucchini and carrot “sails’’ for 5 minutes. Once they have cooled, scoop out the center of the zucchini and set aside the zucchini “boats”. Chop up the scooped out zucchini and the rest of the carrot.
Heat the Country Crock® spread in a skillet, adding onion, mushrooms, and garlic. Sautee for a few minutes, or until onion is soft. Add the chopped carrots and zucchini and cook for about 7 minutes, stirring occasionally. Remove the veggie mixture from the heat and add to the cooked quinoa. Then, stir in the feta cheese, oregano, salt and pepper. Put the zucchini boats on a baking sheet and scoop the quinoa veggie mixtures into the zucchini halves, pressing firmly to form mounds. Bake 25 minutes. Carefully place carrot ends on toothpicks and stick sails in boats.
I normally try different recipes and they’re just “good”. We were totally raving about these zucchini boats, they are extremely flavorful! The freshly chopped oregano and feta cheese set it off.
