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Citrus quinoa-stuffed zucchini boats

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Citrus quinoa-stuffed zucchini boats

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Adjust Servings:
3 large Zucchini
2 (1 yellow, 1 green) Sweet bell peppers
1 Rutabaga (Swede)
1 (juice and zest) Lemon
1 cup uncooked Quinoa
1 tablespoon Vegetable butter
1 tablespoon Citrus spice mix
1 tablespoon Non-dairy Parmesan-like cheese
1 tablespoon Nutritional yeast
2 tablespoons Olive oil
2 tablespoons Non-dairy mozzarella shreds
1 pinch Sea salt
1 pinch White pepper
1 teaspoon Dill
1 teaspoon Thyme
2 tablespoons Soy cream

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

These zucchini boats have an alternative filling with citrus-scented quinoa and vegan Parmesan-like roasted vegetables. A delicious meal for the entire family!

  • 55 minutes
  • Serves 2
  • Easy




Stuffed zucchini boats always put happiness on the table: everybody likes them, they’re light, tasty, and fun to eat. Instead of the classic Italian version with a rice, tomato, and cheese stuffing, this recipe uses a quinoa filling with a fresh citrus-y flavour, Parmesan-like cheese, and roasted veggies.

To prepare it, start with cooking the quinoa for 15 minutes in abundant water. In the meanwhile, halve the zucchini lengthwise. Scoop out the pulp and put it aside for later use. Spray the zucchini with olive oil, then put them in the oven.

Then, clean and dice the peppers and the rutabaga. Squeeze the lemon and remove its zest. Melt the butter in a skillet, add the lemon zest, then add the diced vegetables. Add the citrus seasoning, salt, pepper, vegan grated Parmesan-like cheese, and nutritional yeast. Cook for a few minutes, until the vegetables are soft and evenly roasted.

When the quinoa is cooked, drain and transfer to a salad bowl. Add the roasted vegetables, the lemon juice, and mix well.

Take the zucchini out of the oven, then fill them with the quinoa mix. Top with some shredded vegan mozzarella cheese and drizzle with soy cream. Put them back into the oven and bake for 10 more minutes.

Take out of the oven and serve hot!

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15 minutes

Cook the quinoa

In a sauce pot, cook the quinoa in abundant water. Bring to the boil and cook for 15 minutes, until all the florets are open. When cooked, drain and transfer to a large salad bowl. Open the quinoa with a fork and set aside to cool down.

10 minutes

Slice and dice

Pre-heat the oven to 350 degrees. Rinse well all the vegetables. Quarter and de-seed the bell peppers, then dice them. Peel the rutabaga and dice it. Finally, halve the zucchini lengthwise and carve out the pulp in the center with the help of a melon scoop. Put aside the zucchini pulp: you will need it later. Finally, peel the lemon zest with the help pf a carrot peeler, then squeeze it and set the juice aside. Finally, place the zucchini in an oven dish covered with parchment paper. Then, spray the zucchini with olive oil and put in the oven to bake.

10 minutes

Cook the vegetables

Melt the butter in a skillet. Add the lemon zest and cook for 1 minute. Then, add the diced vegetables and cook for 5 minutes. When the vegetables start to soften, add the citrus seasoning, salt, pepper, dill, thyme, grated vegan Parmesan-like cheese, and nutritional yeast. Cook for another 6-7 minutes, then take off the heat and transfer them to the salad bowl with the quinoa. Mix well and adjust the seasoning if needed. If it’s too dry, add some lemon juice.

15 minutes

Stuff the zucchini boat

Take the zucchini out of the oven, then stuff them with the quinoa and roasted vegetables. Top them with vegan mozzarella cheese and drizzle with soy cream. Put the zucchini back in the oven and cook for more 10 minutes. Grill for 1 minute, then take out of the oven.



Serve hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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