Zucchini Boats Stuffed with Quinoa Salad and Fine Herbs Dressing

Zucchini Boats Stuffed with Quinoa Salad and Fine Herbs Dressing 

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  • 30 minutes

  • 30 minutes

  • 4 portions

Zucchini Boats Stuffed with Quinoa Salad and Fine Herbs Dressing

These zucchini boats make a fresh and balanced meal and are a feast for both the eyes and the palate. A quinoa-based recipe rich in protein that will leave you feeling satisfied.


Ingredients for the zucchini boats:

  • 6 medium zucchini
  • Olive oil
  • 250 ml (1 cup) cooked quinoa
  • 250 ml (1 cup) cherry tomatoes, cut into quarters
  • 250 ml (1 cup) corn kernels
  • 60 ml (1/4 cup) red onions, chopped
  • 2 scallions, chopped
  • 500 ml (2 cups) Biobio Swiss cheese
  • Salt and pepper to taste

Ingredients for the dressing:

  • 60 ml (1/4 cup) olive oil
  • 45 ml (3 tbsp.) mayonnaise
  • 45 ml (3 tbsp.) plain Greek yogurt
  • 30 ml (2 tbsp.) white balsamic vinegar
  • 30 ml (2 tbsp.) water
  • 30 ml (2 tbsp.) fresh basil, chopped
  • 30 ml (2 tbsp.) fresh chives, chopped
  • 15 ml (1 tbsp.) fresh cilantro, chopped
  • 1 garlic clove, finely chopped
  • 5 ml (1 tsp.) honey
  • Salt and pepper to taste

With the rack in the middle position, preheat the oven to 400 °F. Line a baking sheet with parchment paper.

Cut the zucchini in half lengthwise and scoop out the flesh from each halves using a small spoon. Keep the flesh for another recipe. Brush the zucchini with olive oil. Salt and pepper, and put in the oven for 15 minutes.

In the meantime, mix the remaining ingredients in a large bowl. Set aside.

Prepare the dressing. Using a food processor or hand blender, purée all the ingredients until smooth. Adjust the seasoning and set aside. Generously stuff each zucchini with the vegetable mixture, put in the oven for 15 minutes and serve with the dressing.

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