Quinoa Stuffed Zucchini Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves filled with cooked quinoa, roasted cherry tomatoes, sun-dried tomatoes, and tangy goat cheese. Nutritious and satisfying with a good balance of protein and fresh vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup tri-color quinoa (uncooked)
- 1 cup water
- ½ teaspoon salt (plus more to taste)
- ½ pint cherry tomatoes (quartered)
- 1 small shallot (chopped)
- ¼ cup sundried tomatoes in oil
- 4 ounces goat cheese (crumbled and divided)
- 2 tablespoons olive oil (divided)
- 2 tablespoons fresh parsley (chopped)
- Freshly ground black pepper (to taste)
- 4 medium zucchini (tops trimmed and sliced in half lengthwise)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 644mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 644MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.