Zucchini​​ Love Boats

Zucchini is one of those vegetables we enjoy year-round because they are so versatile. The possibilities are endless when you prepare them right and they are a great substitute for pasta. The zucchini zoodles rage was a big deal and still is for many people avoiding carbs.

This recipe is a healthy, filling and delicious meal and if you leave off the cheese (I only added a small amount here) it’s a vegan meal-oh and it also qualifies for “Meatless Monday” meals too. A total win-win for me and my guy!

For this recipe, we made the tomato sauce from scratch and used our Healthy On You® Let the Good Thymes Roll Italian spice blend. It’s perfect because the fragrant garlic, basil, and sage give the pasta sauce and quinoa a delicious flavor blast. Enjoy!


Makes 4 servings

  • 4
    medium-sized zucchini, cut lengthwise, seeds scooped out

For the Sauce

For the Quinoa Stuffing

Make the Quinoa Filling

  1. Heat the olive oil in a nonstick skillet or saute pan. the Impossible Burger ground meat and break up and cook until the meat is opaque-about 5 minutes.
  2. Add the diced mushroom and the Let the Good Thymes Roll spice blend and sauté along with the meat until it releases its juices-3-5 minutes.
  3. Add the onions, garlic, and stir, combining all the ingredients. Cook for another 5 minutes under low heat.
  4. Add the diced bell pepper and cook together for another 2 minutes.
  5. Add the salt and taste. If it needs more, add a dash.
  6. In a medium-sized bowl, add the cooked quinoa and add in the cooked vegetable mixture and stir well. If the mixture is a little dry, add a little olive oil.  Set aside.

Put the Boats Together

  1. Preheat oven to 350°F
  2. In a 9x13 baking pan, add 2 cups of the prepared tomato sauce.
  3. Add the sliced zucchini boats to the sauce, face-up, side by side.
  4. Scoop the quinoa filling inside the well of the zucchini where you scooped out the seeds.
  5. Add more tomato sauce on top of each boat.
  6. Cover with foil and bake for 20 minutes.
  7. Remove from the oven, sprinkle the cheese all over and set back in the oven uncovered for 20 minutes.
  8. Remove from oven and allow to cool for 5 minutes, add the parsley garnish and serve.
Samantha Binkley