Pesto Zucchini Boats
Prep time
Cook time
Total time
Serves: 4 boats
  • 2 zucchini
  • ½ cup quinoa
  • 1 red onion
  • 6 cherry tomatoes
  • 2 tablespoons sun dried tomato pesto
  • ¼ cup basil
  • salt
  • pepper
  • olive oil
  1. Thoroughly rise the quinoa. Add the quinoa and 1 cup of water to a pan and bring to a boil. Cover and simmer for 15-20 minutes.
  2. Whilst waiting for the quinoa to cook, slice the zucchini lengthways and carefully scoop out the flesh.
  3. Finely chop the red onion, zucchini flesh and basil. Cut the tomatoes into thin slices.
  4. Once the quinoa is ready, add the pesto, chopped onion, zucchini & basil. Mix well. Add salt and pepper to taste.
  5. Fill the zucchini boats with the mixture and top with the sliced tomatoes. You will have a little bit of the mixture left over, which you can store for another time.
  6. Drizzle a little olive oil on top of the boats and bake at 180 degrees celsius for 20 minutes. You can also put them under the grill for 5 minutes to caramelize the tops.
Recipe by Mari Jasmine at