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Grilled Quinoa Pizza Zucchini Boats

A fun vegetarian main dish for a summer BBQ! These delicious zucchini boats are stuffed with veggies and quinoa and are a healthy way to enjoy all the flavors of your favorite pizza.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 326kcal
Author: Michelle Miller

Ingredients

Pizza Quinoa

  • 1 tablespoon olive oil
  • 1/4 cup red onion chopped
  • 1/2 cup mushrooms sliced
  • 10 olives sliced
  • 1/2 bell pepper diced
  • 1 jar tomato basil pasta sauce
  • 1 cup quinoa
  • 1 teaspoon oregano

Zucchini Pizza Boats

  • 4 zucchini
  • olive oil
  • sea salt & black pepper to taste
  • 1/2 cup mozzarella cheese or more, if desired
  • parmesan cheese to garnish, optional
  • fresh herbs (basil and oregano) to garnish, optional

Instructions

  • Heat up a BBQ to medium high heat.
  • In a skillet with a lid, add 1 tablespoon olive oil, and heat over medium high heat. Add all the pizza veggies, and saute for about 5 minutes.
  • Add the tomato basil sauce and quinoa, and stir until mixture starts to bubble.
  • Lower the temperature to low, and cover the skillet. Continue to simmer covered for 15-20 minutes, until quinoa has cooked.
  • Prepare the zucchinis by cutting them lengthwise. Use a spoon to scrape out the seeds making a long hollow down the centers of the zucchinis.
  • Brush both sides of the zucchini with olive oil, and season with salt and pepper.
  • Add zucchini to grills cut side down, and grill for about 5 minutes.
  • Remove zucchinis from grill, and stuff the hollows with the quinoa pizza mixture. Top with shredded mozzarella.
  • Add zucchinis back to grill and cook for another 5 minutes or until cheese melts.
  • Garnish with parmesan cheese and fresh herbs and serve hot.

Nutrition

Calories: 326kcal | Carbohydrates: 44g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1153mg | Potassium: 1393mg | Fiber: 8g | Sugar: 13g | Vitamin A: 34.6% | Vitamin C: 80.3% | Calcium: 15.7% | Iron: 26.8%