Quinoa and Chicken Stuffed Zucchini Boats

Scooped-out fresh zucchini is filled with a mixture of chicken, quinoa, tomato, and mozzarella. A tasty appetizer that’s easy to make, and more fun to eat. Recipe provided by SheKnows
  • Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serves 3
  • Calories 260
  • Calories 260
  • Total Fat 11 g
  • Cholesterol 60 mg
  • Sodium 290 mg
  • Total Carbohydrate 12 g
  • Protein 29 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 cup
  • 3 zucchini, small
  • 1/2 can quinoa, cooked
  • 1/8 cup onion, diced
  • 1/4 cup tomato, diced
  • 1/2 teaspoon Italian seasoning
  • 1 salt and pepper, to taste
  • 1 cup mozzarella cheese, shredded

Cooking Instructions

  1. Preheat oven to 400°F.
  2. Using a small spoon or melon ball scoop, remove flesh from zucchini leaving a 1/4" thick shell. 
  3. Chop 1/4 cup of zucchini pulp and place in a bowl.  Add cooked quinoa, chicken, onion, tomato, Italian seasoning, salt, pepper and 1/2 cup of the shredded mozzarella cheese.  Stir well to combine.
  4. Divide chicken mixture into each zucchini boat.  Top with remaining shredded cheese. 
  5. Place zucchini boats into a baking dish sprayed with cooking spray and cover with aluminum foil. 
  6. Bake for 30-35 minutes or until cheese is melted and zucchini is fully cooked.   
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