---
title: Rock the Zucchini Boat
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/rock-the-zucchini-boat-591e12e0d56afa49051708e2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - Gluten Free
rating: 4.0
rating_count: 654
source_chef: Recipe Development Team
nutrition:
  calories: 490
  protein: 19
  fat: 24
  saturated fat: 9
  carbohydrates: 56
  sugar: 15
  fiber: 9
  cholesterol: 30
  sodium: 390
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/rock-the-zucchini-boat.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Halve each @zucchini{4%unit} 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{10%teaspoon}. Season with @salt{} and @pepper{}. Arrange cut-side down, then roast in oven until tender and browned on bottom, ~{25%minutes}.

Meanwhile, bring 1 cup water and @veggie stock concentrate{2%unit} to a boil in a #small pot{}. Add @quinoa{1%cup}, then cover, lower heat, and reduce to a simmer. Cook until tender, ~{20%minutes}.

Trim, then finely chop @button mushrooms{8%ounce}. Peel and mince @shallot{2%unit}(minced). Mince or grate @garlic{4%clove}(minced). Finely dice @roma tomato{4%unit}(diced). Strip @thyme{¼%ounce} leaves from stems; discard stems. Finely chop leaves.

Melt @butter{2%tablespoon} in a #large pan{} over medium heat. Add shallot and cook, tossing, until soft, ~{3%minutes}. Add 1 TBSP olive oil, mushrooms, tomatoes, and thyme to pan. Cook until very soft, ~{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.

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 cheese{½%cup}. Broil or bake until Parmesan is melted and starting to crisp, ~{3%minutes}.

While zucchini is in oven, chop @parsley{¼%ounce}(chopped). Divide remaining filling between plates. Place stuffed zucchini on top once finished broiling. Garnish with parsley and serve.