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Mushroom-Stuffed Zucchini Boats
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Mushroom-Stuffed Zucchini Boats

Mushroom-Stuffed Zucchini Boats

with Quinoa and Fresh Tomato Salad

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


/ serving 2 people

113 g

White Quinoa

227 g

Cremini Mushrooms

3 unit

Yellow Zucchini

4 unit


10 g


1 unit


10 g


1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Vegetable Broth Concentrate

½ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

1 tbsp


(Contains Milk)




Nutrition Values

Energy (kJ)2314 kJ
Calories553 kcal
Fat19 g
Saturated Fat9 g
Carbohydrate42 g
Sugar15 g
Dietary Fiber9 g
Protein30 g
Cholesterol42 mg
Sodium642 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan



Preheat the broiler to high (to broil zucchini boats).

Scoop the seeds from the zucchini

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.

Chop the tomatoes

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

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!