A great vegetarian barbecue recipe, these stuffed zucchini boats come together in just minutes. The Parmesan, mozzarella, quinoa and zucchini team up to make the perfect dish to serve at your next barbecue.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 zucchini (1 lb./450 g), cut lengthwise in half
2-2/3 cups cooked quinoa
2/3 cup Classico di Napoli Tomato & Basil Pasta Sauce
1/2 cup KRAFT 100% Parmesan Aged Grated Cheese
1/2 cup Cracker Barrel Shredded Mozzarella Cheese
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How do I make it ?
Heat barbecue to medium-high heat.
Use small spoon to scoop out insides of zucchini halves, leaving 1/2-inch-thick shells; discard removed pulp. Grill, cut sides down, 1 min. Transfer, cut sides up, to foil-covered baking sheet sprayed with cooking spray.
Combine quinoa, pasta sauce and Parmesan; spoon into zucchini shells. Place topped baking sheet on barbecue grate.
Grill 10 to 12 min. or until zucchini is tender. Top with shredded cheese; grill 2 to 4 min. or until melted.
Kraft Kitchen Tips!
Sprinkle with fresh basil before serving.
For added colour, prepare using a combination of green and yellow zucchini.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4.5 g
Cholesterol 20 mg
Sodium 460 mg
Carbohydrate 34 g
Fibre 5 g
Sugars 4 g
Protein 15 g
4 servings, 1 zucchini boat (199 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.