Balsamic Stuffed Round Zucchini
Transform your dinner table into a show-stopping feast with these Balsamic Stuffed Round Zucchinis, a deliciously wholesome twist on a classic stuffed vegetable dish. Plump, tender round zucchinis serve as nature's bowls, brimming with a savory filling of protein-packed quinoa, sautéed vegetables, and a tangy splash of balsamic vinegar for a flavor-packed bite. Topped with a golden, cheesy breadcrumb crust, this recipe balances vibrant, fresh ingredients with comforting, baked goodness. Perfect as a main course or a stunning side dish, these baked zucchinis are easy to make, vegetarian-friendly, and ready in just an hour. Whether you’re hosting a dinner party or simply elevating your weeknight meals, this recipe is a must-try for anyone looking to enjoy healthy, seasonal produce with an elegant twist.
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Recipe Information
Ingredients
- 4 whole round zucchini
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 medium onion
- 1 medium red bell pepper
- 2 cloves garlic
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 0.5 cup parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the round zucchinis and scoop out the flesh using a spoon, leaving a sturdy shell. Reserve the scooped flesh and set the zucchini shells aside.
Rinse the quinoa thoroughly under cold water. Combine the quinoa and 2 cups of water in a saucepan, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Finely chop the reserved zucchini flesh, onion, red bell pepper, and garlic. Add them to the skillet and sauté for about 5 minutes until softened.
Add the cherry tomatoes and baby spinach to the skillet. Cook for another 3–4 minutes until the spinach is wilted and the tomatoes start to break down.
Stir in the balsamic vinegar, salt, and pepper. Remove from heat and stir in the cooked quinoa. Mix until well combined.
Place the zucchini shells on a baking dish. Spoon the filling into the zucchini shells, packing it down gently.
In a small bowl, combine the breadcrumbs and parmesan cheese. Sprinkle this mixture over the stuffed zucchinis.
Drizzle the remaining tablespoon of olive oil over the tops of the zucchinis.
Bake in the preheated oven for 25–30 minutes, until the zucchini shells are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 11.0 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
