Rock the Zucchini Boat
with Quinoa, Parmesan, and Mushroom Duxelles
Rock the Zucchini Boat
Tender zucchini halves are filled with nutty quinoa, savory mushroom duxelles, and Parmesan for a satisfying vegetarian bake with rich, earthy flavor.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- 2 clove Garlic
- ¼ cup Parmesan Cheese
- ¼ ounce Parsley
- ½ cup Quinoa
- 2 unit Roma Tomato
- 1 unit Shallot
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
- 2 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 5 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Total Time35m
Calories490
Protein19g
Carbs56g
Fat24g
Tags:
Gluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the Parmesan for a vegan hard cheese or nutritional yeast. If you need a lower-carb or grain-free plate, replace the quinoa with extra mushrooms or more chopped vegetables.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to keep the meal light and balanced. A lemony vinaigrette or a side of warm crusty bread also works nicely for extra freshness and texture.
