Punjab Eggplant and Quinoa Zucchini Boats

The recipe Punjab Eggplant and Quinoa Zucchini Boats can be made in around 25 minutes. This side dish has 144 calories, 6g of protein, and 2g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 1 and costs 83 cents per serving. 110 people found this recipe to be scrumptious and satisfying. This recipe from Hummusapien requires cooked quinoa, eggplant, salt and pepper, and zucchini. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. Similar recipes include Zucchini & Eggplant Bruschetta Boats, Quinoa Zucchini Boats, and Quinoa Zucchini Boats.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 375 degrees.Slice ends off zucchini and then cut in half lengthwise. Hollow out insides to form zucchini "boat." Season with salt and pepper.In a medium bowl, stir together eggplant and cooked quinoa. Feel free to add more eggplant sauce if desired.Spoon eggplant quinoa mixture into zucchini boats. Sprinkle with cheese, if desired. Place in a sprayed baking dish and bake for about 25 minutes, or until zucchini is tender.

 

Step by step:

1. Pre-heat the oven to 375 degrees.Slice ends off zucchini and then cut in half lengthwise. Hollow out insides to form zucchini "boat." Season with salt and pepper.In a medium bowl, stir together eggplant and cooked quinoa. Feel free to add more eggplant sauce if desired.Spoon eggplant quinoa mixture into zucchini boats. Sprinkle with cheese, if desired.

2. Place in a sprayed baking dish and bake for about 25 minutes, or until zucchini is tender.

Nutrition Information:

covered percent of daily need