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Time
35 min
Level
Medium
Author
hellofresh

Rock the Zucchini Boat | with Quinoa, Parmesan, and Mushroom Duxelles

gluten-free
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
Micro nutrients
Total weight
444.66g
Carbs
49.93g
Dietary fiber
7.64g
Sugar
8.84g
Fats
24.3g
Saturated
7.67g
Poly
2.62g
Mono
10.59g
Trans
0.23g
Proteins
16.06g
Calcium
40.74%
Iron
56.85%
Magnesium
25.8%
Vitamin A
95.69%
Vitamin C
131.24%
Vitamin D
0.7%
Vitamin B6
0mg
Vitamin B12
21.04%
Sodium
22.83%
Potassium
59.79%
Cholesterol
17.51%
Percentages are based on a diet of 2000 calories a day.
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