Recipe for Quinoa and Chickpea-Stuffed Pesto Zucchini Boats

This is a delicious recipe that is worth the few minutes it takes to prepare! It’s an easy way to up your intake of vegetables and healthy fats. 

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Tips and Serving Suggestions

• Use store-bought pesto sauce or make your own in a blender by gently pulsing ½ cup of olive oil, ⅓ cup of walnuts or pine nuts, 1 cup of shredded fresh basil leaves, 2 cloves of garlic, and juice from ½ lemon.
• For extra protein, serve your zucchini boats with grilled chicken breast or broiled fish.
• Try these for breakfast with an egg on top of each boat.
• You can swap zucchini for roasted halves of bell peppers or eggplant.
• Leftover pesto sauce can be a delicious sauce on whole-grain pasta or a spread on whole-grain toast.
• For a vegan (plant-based) option, use vegan cheese instead of dairy-based cheese.

Recipe for Quinoa and Chickpea-Stuffed Pesto Zucchini Boats

Makes 4 servings

Ingredients:

• 4 medium zucchini
• 2 teaspoons of olive oil
• ¼ onion, chopped
• 2 cloves of garlic, peeled and minced
• ½ cup of vegan pesto sauce
• 2 cups of fresh spinach, cut
• 1 cup of cooked quinoa
• 1 cup of cooked or low-sodium canned garbanzo beans
• 2 ounces (½ cup) of shredded vegan cheese

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Instructions:

1. Cut the zucchini into halves, lengthwise. Discard the stems. Scoop out the pulp and chop it.
2. Heat the olive oil in a skillet and add the onion and garlic. Cook for 2 minutes, then add the zucchini pulp. Cook for another 2 minutes or until the zucchini is soft. 
3. Stir in the pesto sauce and quinoa, and heat. Then stir in the spinach and cook until the spinach just begins to wilt. Mix in the garbanzo beans.
4. Spoon the mixture evenly into the zucchini halves.
5. Place the zucchini halves into a greased baking pan. Sprinkle them with vegan cheese.
6. Bake at 350 degrees for 30 minutes or until zucchini is soft.

Nutrition information per serving: calories: 260 kcal; total fat: 9 g; total carbohydrates: 32 g; sugar: 4 g; fiber: 8 g; protein: 12 g; sodium: 400 mg; cholesterol: 0 mg

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Reviewed by Heather Tonkins, Lark Health Coach