Rock the Zucchini Boat

Name: Rock the Zucchini Boat with Quinoa, Parmesan, and Mushroom Duxelles
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Zucchini; 1 unit Veggie Stock Concentrate; ½ cup Quinoa; 4 ounce Button Mushrooms; 1 unit Shallot; 2 clove Garlic; 2 unit Roma Tomato; ¼ ounce Thyme; ¼ cup Parmesan Cheese; ¼ ounce Parsley; 5 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Quinoa, Parmesan, and Mushroom Duxelles

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Send your taste buds on a cruise, drop them into a pumpin’ yacht party, or just take them for a pleasant ride on the lake: these zucchini boats are made to please. Thanks to the supremely flavorful addition of mushroom duxelles into the filling (that’s finely chopped mushrooms), there are hidden bites of umami goodness throughout. Plus, with the layer of delicious cheese that’s sprinkled on top, there’s something about this recipe that will put the wind back in your sails.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

2 unit

Zucchini

1 unit

Veggie Stock Concentrate

½ cup

Quinoa

4 ounce

Button Mushrooms

1 unit

Shallot

2 clove

Garlic

2 unit

Roma Tomato

¼ ounce

Thyme

¼ cup

Parmesan Cheese

(Contains: Milk)

¼ ounce

Parsley

Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories490 kcal

Energy (kJ)2050 kJ

Fat24 g

Saturated Fat9 g

Carbohydrate56 g

Sugar15 g

Dietary Fiber9 g

Protein19 g

Cholesterol30 mg

Sodium390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Baking Sheet

Instructions

PDF

Wash and dry all produce. Preheat oven to 450 degrees. Halve each zucchini lengthwise, then scoop out seedy cores with a spoon; discard cores. Place on a lightly oiled baking sheet and rub with a drizzle of olive oil. Season with salt and pepper. Arrange cut-side down, then roast in oven until tender and browned on bottom, 20-25 minutes.

Meanwhile, bring 1 cup water and stock concentrate to a boil in a small pot. Add quinoa, then cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

Trim, then finely chop mushrooms. Peel and mince shallot. Mince or grate garlic. Finely dice tomatoes. Strip thyme leaves from stems; discard stems. Finely chop leaves.

Melt 1 TBSP butter in a large pan over medium heat. Add shallot and cook, tossing, until soft, 2-3 minutes. Add 1 TBSP olive oil, mushrooms, tomatoes, and thyme to pan. Cook until very soft, 5-6 minutes. Toss in garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Once quinoa is done, add to pan and toss to combine. Season with salt and pepper.

Remove zucchini from oven once they are finished roasting. Heat broiler to high or increase oven temperature to 500 degrees. Stuff zucchini with as much filling as will fit (you will have some remaining). Sprinkle with Parmesan. Broil or bake until Parmesan is melted and starting to crisp, 2-3 minutes.

While zucchini is in oven, chop parsley. Divide remaining filling between plates. Place stuffed zucchini on top once finished broiling. Garnish with parsley and serve.