Mix up your Summer grilling routine with these meatless Grilled Quinoa Pizza Zucchini Boats. These are a veggie supreme combo, stuffed with sautéed mushrooms. peppers. onions and olives, but mix it up with your favorite pizza toppings! If your kids love pepperoni, adding a few slices on top might just entice them to eat grilled zucchini for dinner.
Disclaimer: This post is not sponsored, but I received a gift of Uncle Steve’s organic pasta sauces, and since I loved them, decided to use them in this recipe. All opinions are my own.
I wanted to come up with some interesting vegetarian BBQ main dishes this summer– and these Grilled Quinoa Pizza Zucchini Boats are a winner!
We love grilled zucchini. Most of the time, I just drizzle it with olive oil and season with salt and pepper. It’s good just simply prepared.
I also sometimes coat it with parmesan cheese, thyme and paprika. It’s really awesome that way — like cheesy zucchini fries.
When I received a box of Uncle Steve’s organic pasta sauces in the mail, I knew I needed to do some type of grillable pizza. But I wanted to keep it easy, and gluten free pizza crust? Not easy.
To make it even easier. I experimented with making the quinoa pizza filling in 1 pan. I started by sautéing the veggies, and then adding a jar of tomato basil sauce, and some quinoa. It simmered on the stove and gave me enough time to fire up the grill and hollow out the zucchini.
I never realized how difficult it is to get large zucchini early in the summer! The small ones are everywhere. These would be awesome with late-summer big zucchini, especially the ones that have started to hollow in the center.
I used a spoon and hollowed out the centers, leaving a bit of an edge to grill. I drizzled these with olive oil, seasoned lightly with salt and pepper, and grilled the cut sides.
After I stuffed with with the quinoa pizza mixture, and sprinkled some cheese on top, they took about 5 more minutes on the grill to heat up the mixture enough to melt the cheese.
Tips for Grilled Quinoa Pizza Zucchini Boats
- Make it Vegan: Sub the mozzerella for a non-dairy vegan cheese, or just omit and add extra herbs to the top!
- Make it Paleo/Whole30: These would be awesome with cauliflower rice instead of quinoa! I imagine the filling would cook pretty quickly with cauliflower rice instead of quinoa, but I have never tried it. Omit the cheese as well.
- For the Family: My niece and nephew DON’T like zucchini- they have told me many times. We added some organic nitrate free pepperoni to the tops of these, and suddenly zucchini didn’t look so bad! Add whatever pizza toppings your family enjoys!
Other Vegetarian BBQ Main Dish Recipes:
- Grillable Veggie Burgers, by Minimalist Baker
- Grilled Aubergine Rolls, by Great British Chefs
- Mediterranean Grilled Avocados Stuffed with Chickpeas, by Food Faith Fitness
- Grilled Romaine Salad, by Vitamin Sunshine
Recommended Products for this Recipe
I used Uncle Steve’s Tomato Basil sauce in this recipe, and loved it. I love that his sauces are made from organic tomatoes imported from Italy, and contain NO SUGAR (a huge plus in my book!). The sauces are available on Amazon and through the company’s website, and are currently going into stores all across the US.
This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small percentage of any purchases made.