Stuffed Zucchini Boats
with Mushroom Duxelles, Quinoa, and Parmesan
Stuffed Zucchini Boats
Tender zucchini halves are filled with earthy mushroom duxelles, fluffy quinoa, and savory Parmesan for a hearty, elegant vegetarian bake.
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
- unit Pepper
- unit Salt
American
PDF
DifficultyMedium
Total Time35m
Calories493
Protein19g
Carbs54g
Fat26g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the Parmesan for a plant-based hard cheese or nutritional yeast. If you avoid mushrooms, use finely chopped eggplant or extra zucchini in their place; for no-allium diets, skip the shallot and garlic and add more thyme and parsley.
What to serve with it
Serve with a crisp green salad, lemony roasted broccoli, or simple tomato soup to round out the savory filling. A chilled sparkling water with citrus or a light white wine also suits the fresh, herby flavors.
