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Stuffed Zucchini Boats With Quinoa and Pico De Gallo

Course: Appetizer
Cuisine: Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
A simple filling of quinoa, pico de gallo and melted mozzarella cheese makes these quinoa stuffed zucchini boats a delicious, super easy vegetarian meal to share!
Print Recipe


  • 4 zucchini
  • 1 cup/ 250gr cooked quinoa
  • a glug of extra virgin olive oil
  • 1 small mozzarella ball drained and cubed
  • fresh basil leaves optional
  • sea salt and black pepper

For the Pico de Gallo:

  • 2 large salad tomatoes seeded and diced
  • 1 small red onion minced
  • 2 spring onions finely chopped
  • juice and zest of ½ lime
  • zest of ½ lemon (optional)
  • a bunch of fresh cilantro finely chopped
  • ½ jalapeno red chilli finely minced
  • sea salt and black pepper


  • Preheat the oven to 375°F /190°C. Lightly grease with oil a 13 x 9 baking tray and set aside.
  • For the Pico de Gallo: In a bowl, combine diced tomato, red onion, chopped cilantro, zest of 1 lemon, zest of 1 lime, scallions and lime juice. Mix it up, season and set it aside.
  • In a large bowl mix cooked quinoa and pico de gallo. Add a glug of olive oil and season to taste.
  • Trim the zucchini ends and cut them in half lengthwise.
  • With the help of a melon scoop, scoop the flesh out of the zucchini (you can add it to the quinoa filling or in salads).
  • Fill the zucchini boats with the quinoa mix, and arrange them on the prepared baking tray.
  • Sprinkle with mozzarella cubes on top and a drizzle with little extra-virgin olive oil.
  • Bake in the oven for about 10 minutes, until the cheese is melted and the zucchini are slightly crispy.
  • Allow the zucchini boats to cool for 5-10 minutes then top them with fresh basil and serve. Store leftovers in an airtight container for up to 2 days.