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Rock the Zucchini Boat

Rock the Zucchini Boat

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.


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

Total Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit

Veggie Stock Concentrate

½ cup


4 ounce

Button Mushrooms

1 unit


2 clove


2 unit

Roma Tomato

¼ ounce


¼ cup

Parmesan Cheese


¼ ounce


Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.