Mushroom-Stuffed Zucchini Boats

Mushroom-Stuffed Zucchini Boats

with Quinoa and Fresh Tomato Salad

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Zucchini is the perfect vessel for stuffing—once scooped out, their hearty flesh forms a tiny boat for filling. Finely chopped mushrooms are cooked with butter and shallots for a riff on mushroom duxelles, a classic French preparation. Folded into a quinoa stuffing, it’s divine!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

White Quinoa

227 g

Cremini Mushrooms

3 unit

Yellow Zucchini

4 unit

Roma Tomato

10 g


1 unit


10 g


1 tbsp

Balsamic Vinegar


1 unit

Vegetable Broth Concentrate

½ cup

Parmesan Cheese, shredded


Not included in your delivery

1 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2314 kJ
Calories553 kcal
Fat19 g
Saturated Fat9 g
Carbohydrate42 g
Sugar15 g
Dietary Fiber9 g
Protein30 g
Cholesterol42 mg
Sodium642 mg
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to broil zucchini boats).


Prep: Wash and dry all produce. In a small pot, bring 1 cup water and the broth concentrate to a boil. Cut the zucchini in half lengthwise and scrape out the soft seedy middle with a spoon. (It will look like a boat!) Arrange the zucchini halves on a lightly oiled baking sheet, cut-side down. Broil in the centre of the oven until slightly golden-brown and fork-tender, 10-12 min. (TIP: Keep your eye on them so they don't burn! If a fork easily pierces the zucchini, this means it's ready!)


Cook the quinoa: Meanwhile, add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.


Make the salad: Meanwhile, cut the tomatoes into 1/2-inch cubes. Peel, then finely chop the shallot. Roughly chop the basil leaves. In a medium bowl, combine half the tomatoes, half the basil, 2 tbsp shallot, 2 tsp vinegar and a drizzle of oil. Season with salt and pepper. Set aside.


Cook the mushrooms: Roughly chop the mushrooms. Mince or grate the garlic. Heat a large pan over medium heat. Add the butter, then the remaining shallot. Cook, stirring occasionally, until softened, 4-5 min. Add the mushrooms and garlic. Cook until the mushrooms are golden-brown, 7-8 min. Add the quinoa and remaining tomatoes to the pan. Cook until the mixture is heated through, 2-3 min. Season with pepper.


Assemble the zucchini boats: Spoon the mushroom mixture into the zucchini boats. Sprinkle with Parmesan. Return to the oven and broil until golden-brown and cheese is melted, 3-4 min.


Finish and serve: Divide the zucchini boats between plates and serve with any remaining quinoa mixture and the fresh tomato salad on the side. Sprinkle with the remaining basil and enjoy!