Quinoa Zucchini Boats

Quinoa Zucchini Boats Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 22 mins


2 zucchinis

1 cup of quinoa follow the cooking instructions on the package

120 gr shiitake mushrooms or 4oz sliced

120 gr sundried tomatoes or 4oz diced

2 cloves garlic minced

6 fresh basil leaves diced

black pepper to taste

garlic powder to taste

gried chili peppers to taste

Himalayan pink salt to taste

1/4 cup olive oil


2 cups arugula

1 cups fresh basil leaves

1 avocado small or ½ large

1/2 lemon only juice

¼ cup pine nuts or walnuts

2 tbsp nutritional yeast

garlic powder to taste

Black pepper to taste

Himalayan pink salt to taste

¼ cup of water you may add few drops more if needed

Blend all in a blender until smooth.


1Wash and cut the ends of each zucchini.

2Cut them lengthwise and carefully remove the inside flesh of each piece using spoon.

3Dice the inner flesh and set aside.

4Preheat the oven to 375F, 200C°.

5Place the zucchini halves into a casserole dish with ½ cup of water.

6Brush them lightly with oil, add salt with garlic powder and bake for 15min; broil for another 2 – 3 minutes until golden brown.

7In the meantime, sauté shiitake mushrooms with salt and pepper and set aside.

8Sauté also, but separately the zucchini flesh with garlic, salt and chili flakes.

9I a bowl, mix quinoa, shiitake, sun dried tomatoes and basil. Toss well and adjust the taste.

10Fill your zucchini shells and serve with pesto.

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