HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStuffed Zucchini Boats
Stuffed Zucchini Boats

Stuffed Zucchini Boats

with Mushroom Duxelles, Quinoa, and Parmesan

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Zucchini is the perfect vessel for stuffing—once scooped out, their seedy centers form a tiny boat for filling. Finely chopped mushrooms are sautéed with butter and shallot for a riff on mushroom duxelles, a classic French preparation. Folded into a quinoa stuffing, it’s divine!


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


½ cup


1 unit

Veggie Stock Concentrate

4 ounce

Button Mushrooms

¼ ounce


2 unit

Roma Tomato

1 unit


2 clove


¼ cup

Parmesan Cheese


¼ ounce


Not included in your delivery

5 teaspoon

Olive Oil


Kosher Salt



1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories493 kcal
Energy (kJ)2063 kJ
Fat26 g
Saturated Fat9 g
Carbohydrate54 g
Sugar12 g
Dietary Fiber9 g
Protein19 g
Cholesterol30 mg
Sodium394 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
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 450 degrees. Halve the zucchini lengthwise, then scoop out the seedy area with a spoon. Place on a lightly oiled baking sheet and top with a drizzle of olive oil and a large pinch of salt and pepper. Place in the oven, cut side down, and roast for 20-25 minutes, until soft and golden brown on the bottom.


Cook the quinoa: While the zucchini roasts, bring 1 cup water and the stock concentrate to a boil in a small pot. Add the quinoa, cover, and simmer for 15-20 minutes, until tender.


Prep the remaining ingredients: Meanwhile, finely chop the mushroom caps and stems. Peel and mince the shallot, then mince the garlic. Halve, seed, and finely dice the tomatoes. Strip the leaves of the thyme sprigs, and finely chop.


Heat 1 Tablespoon butter in a large pan over medium heat. Add the shallot and cook, tossing for 2-3 minutes, until soft. Add 1 Tablespoon olive oil, the mushrooms, tomatoes, and thyme to the pan. Cook for another 5-6 minutes, until very soft and cooked down. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. Once ready, add the cooked quinoa to the pan and toss to combine. Season with salt and pepper.


When done, remove the zucchini from the oven and stuff with as much quinoa mixture as will fit. Heat the broiler to high or the oven to 500 degrees. Sprinkle the zucchini boats with parmesan cheese and return to the oven until the cheese is golden brown and melted.


Finish and serve: Meanwhile, chop the parsley. Plate the remaining quinoa mixture. Serve the zucchini boats on top of the remaining quinoa and sprinkle with the parsley. Enjoy!