These delicious zucchini boats are the perfect appetizer or entree to please a crowd! This green summer squash is a good source of vitamin C and potassium. The inside of the zucchini is the perfect vessel to hold fillings. These boats are filled with protein-rich quinoa, flavorful veggies, and topped with a crunchy toasted almonds for a tasty crunch. You can slice them into smaller portions as an appetizer or leave them as-is for an entrée portion.

Ingredients

3 medium zucchini, sliced half lengthwise
½ cup dry quinoa
3 cloves garlic, minced
3 shallots, diced
1 red pepper, finely diced
Salt and pepper
Olive oil
3 tablespoons chopped almonds
1 tablespoons chives, chopped (leave some for garnish)

Directions

Preheat oven to 450°F degrees.
Place ½ cup of dry quinoa in a saucepan with 1 cup of water. Bring to a boil, then reduce heat and let simmer for about 15 minutes, until quinoa has absorbed all the water. Fluff the quinoa with a fork and set aside.
Slice zucchini half lengthwise and remove the flesh from the center with a spoon. Brush zucchini with olive oil and place faced down on a baking sheet and place in the oven for 12-15 minutes.
Heat a skillet over medium heat and spread the almonds out. Stir the pan frequently until almonds are lightly browned. Set aside.
Drizzle olive oil in a skillet and cook the garlic, shallots, chives, and pepper until soft and fragrant. When quinoa is ready, mix it into the veggie mixture. Season with salt and pepper.
Spoon the quinoa mixture into the zucchini boats, top with chopped almonds and chopped chives.

By Joanna Li, R.D. - Expert Dietician

Unfortunately, this is Joanna's last post with us. We wish her the very best as she #slays with greater opportunities in her day job!