Description
Tender roasted zucchini boats filled with warmly spiced curry quinoa, sweet golden raisins, red bell pepper, and onion. Crunchy almonds and fresh cilantro add a flavorful finishing touch.
Ingredients
2 T. unsalted butter
½ c. chopped onion
½ c. chopped red bell pepper
1 large clove garlic, minced
⅓ c. golden raisins
2 T. water
½ c. quinoa, cooked according to package instructions and drained
1 tsp. honey
1 tsp. curry powder
½ tsp. cumin powder
Pinch of cayenne powder
Kosher salt, to taste
Freshly ground black pepper, to taste
4 medium zucchinis
Extra virgin olive oil, for brushing
2 T. sliced and roughly chopped almonds
¼ c. chopped fresh cilantro
Instructions
- Melt the butter in a large skillet over medium to medium-high heat. Add the onion and red bell pepper and sauté until softened.
- Add the garlic and sauté for 1 minute. Add the golden raisins, water, cooked quinoa, honey, curry powder, cumin, and cayenne.
- Stir and cook for about 1 minute, allowing the spices to become fragrant. Season to taste with kosher salt and freshly ground black pepper. Remove from the heat and set aside.
- Preheat the oven to 425°F.
- Trim the ends from the zucchinis and cut each zucchini in half lengthwise. Trim a very thin strip from the bottom of each half so the zucchini boats sit flat.
- Using the tip of a spoon, scoop out the seeds and some of the zucchini flesh to create boats, leaving enough flesh around the edges to maintain their shape. Lightly brush the inside and outside with extra virgin olive oil and season with salt and pepper.
- Arrange the zucchini boats on a rimmed baking sheet lined with parchment paper. Bake for about 10 minutes, or until slightly softened.
- Remove the zucchini from the oven and divide the curry quinoa filling evenly among the 8 zucchini boats.
- Return the stuffed zucchini to the oven and bake for another 5–10 minutes, or until the quinoa filling is hot and the zucchini is tender.
- Sprinkle with chopped almonds and fresh cilantro. Season with additional salt and freshly ground black pepper if desired, and serve immediately.
Notes
For a milder filling, use sweet or mild curry powder and reduce or omit the cayenne.
Cashews can replace the almonds, or the nuts can be omitted entirely.
Finely chopped mushrooms, carrots, or additional bell pepper can be sautéed with the onion for extra vegetables.
Regular raisins, dried cranberries, or finely chopped dried apricots can replace the golden raisins.
A squeeze of fresh lemon or lime juice just before serving adds a bright finish.
The curry quinoa filling can be prepared ahead and refrigerated until ready to assemble the zucchini boats.
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a 350°F oven until heated through, or microwave individual portions in short intervals.
Freezing is not recommended because zucchini can become soft and watery after thawing.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 145 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 8 mg
