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Rosemary Sage Freekeh Stuffed Zucchini Boats

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 servings


  • 4 medium zucchini, washed and sliced horizontally
  • 1 tablespoon olive oil
  • 1/2 cup onions, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon turmeric
  • 2 cups cooked Rosemary Sage Freekeh
  • 1 (15 ounce) can small red or pinto beans
  • 1 yellow squash, diced*
  • 1/2 cup yellow raisins
  • 1/4 teaspoon sea salt
  • 1/4 cup white wine


  • Preheat oven to 350⁰F.
  • To prepare zucchini, carefully slice in half horizontally. Hollow out the middle with a spoon. Place zucchini on a parchment lined cookie sheet, and roast the zucchini boats in the oven for 15-20 minutes until soft.
  • Place 1 tablespoon of olive oil in a saucepan over medium heat. Add onions and saute for 3-5 minutes until onions are a light golden color. Add garlic and saute until golden brown, add turmeric, freekeh, red beans, squash, yellow raisins, sea salt and white wine. Cook for 3 minutes. Using a slotted spoon, add an equal amount of stuffing into each zucchini boat and bake for 5-10 minutes until the stuffing is lightly browned. Serve warm.


*If desired, swap out the yellow squash for carrots, and top with a little cheddar cheese.  
Nutrient Analysis:
Serving size: 1 zucchini boat, Calories: 165 calories, Fat: 3 grams, Saturated fat: 0 grams, Carbohydrates: 25 grams, Sugar: 8 grams, Sodium: 115 milligrams, Fiber: 4 grams, Protein: 5 grams, Cholesterol: 0 milligrams