Southwest Zucchini Boats &



  • 1 Bag (10 oz.) Path of Life Southwest Mango Quinoa Blend, cooked according to package directions
  • 3 Medium Zucchini
  • 1/4 Tsp. Salt
  • 1/8 Tsp. Black Pepper
  • 1 Tbsp. Olive Oil
  • 3/4 Cup Shredded Colby Jack Cheese
  • 1/4 Cup Salsa
  • 1 Green Onion, thinly sliced



Chef’s Tip: For step 3, if using a charcoal grill, place the zucchini on the outer edges of the grill grate away from the coals to allow the cheese to melt. Want a meatier version of this recipe? Add some cooked crumbled chorizo to the quinoa!

  1. Heat grill to medium heat. Trim stem of zucchini and cut in half lengthwise. Using a melon baller or spoon, scrape out centers to create a well. Brush with olive oil and season with salt and pepper. Grill zucchini covered for 3-4 minutes on each side or until grill marks appear and zucchini begin to soften.
  2. Remove from grill. Fill wells of zucchini with quinoa and top with cheese. Return zucchini to grill.
  3. Turn off grill; cover and allow cheese to melt for 2-3 minutes.
  4. Transfer zucchini to a serving platter. Drizzle with salsa and top with green onion.

Feeds: 3