Recipes and Cooking Walnut-Stuffed Zucchini Boats Be the first to rate & review! When ground, walnuts take on a surprisingly pleasant texture that makes a great plant-based substitute. Make these vegan zucchini boats with your own dry-roasted walnuts by using our DIY tip. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 30 mins Total Time: 55 mins Servings: 2 Yield: 4 zucchini boats Jump to Nutrition Facts Ingredients 2 10 ounce zucchini, trimmed and cut in half lengthwise 1 teaspoon olive oil ¼ teaspoon kosher salt ½ cup broken walnuts ⅓ cup roasted red bell pepper ¼ cup packed fresh parsley leaves ½ cup cooked quinoa 1 tablespoon finely shredded Parmesan cheese 1 tablespoon lemon juice ⅛ teaspoon black pepper Directions Preheat oven to 350°F. Line a baking sheet with foil. Using a spoon or melon baller, scoop out flesh from cut sides of zucchini halves, making 1-inch-deep cavities. Place zucchini, cut sides up, on prepared baking sheet. Drizzle with oil and sprinkle with 1/8 tsp. of the salt. Bake 15 minutes. Meanwhile, in a food processor combine walnuts, roasted pepper, and parsley. Cover and pulse until finely chopped. In a small bowl combine walnut mixture, quinoa, cheese, and lemon juice. Spoon walnut mixture into zucchini shells. Sprinkle with black pepper and the remaining 1/8 tsp. salt. Bake 20 minutes or until zucchini is crisp-tender. To Cook Quinoa Cook 1/3 cup dry quinoa according to package directions; cool and measure 1/2 cup. Transfer the extra quinoa to a small airtight container and store in refrigerator up to 5 days. Makes 1 cup. Flavor Hack Roasting, with oil or without, improves the taste and texture of nuts. To keep sodium or calories in check, opt for unsalted and dry-roasted nuts. Dry-roasting means the nuts have been roasted without additional oil. DIY Roasted Nuts Roast nuts in a skillet over medium heat, shaking frequently, until lightly toasted an aromatic. Nuts can go from perfectly toasted to burnt in a matter of seconds, though, so don't leave the stove top unattended. Rate it Print Nutrition Facts (per serving) 338 Calories 24g Fat 27g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 338 % Daily Value * Total Fat 24g 31% Saturated Fat 3g 15% Cholesterol 2mg 1% Sodium 271mg 12% Total Carbohydrate 27g 10% Total Sugars 8g Protein 11g Vitamin C 49.6mg 248% Calcium 112mg 9% Iron 3mg 17% Potassium 968mg 21% Folate, total 113mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.