Grilled Zucchini Boats with Quinoa & Basil Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled zucchini halves stuffed with quinoa, chickpeas, cherry tomatoes, and feta cheese, dressed with basil vinaigrette. A light, vegetable-forward main with protein from legumes and a bright herbal flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 4 medium zucchini (ends cut off and cut in half lengthwise)
- 2 tablespoons olive oil
- Kosher salt and black pepper (to taste)
- 2 cups cooked quinoa
- 1 14 oz can chickpeas, rinsed and drained
- 1 cup halved grape or cherry tomatoes
- 1/3 cup basil vinaigrette
- Juice of 1/2 lemon
- 1/4 cup crumbled feta cheese
- Extra basil vinaigrette (chopped basil and extra feta cheese, for garnish)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 669mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 134mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.