Dairy-Free Stuffed Zucchini with Herbed Quinoa
Elevate your dinner table with this vibrant and wholesome Dairy-Free Stuffed Zucchini with Herbed Quinoa recipe! Perfect for plant-based diets and packed with flavor, these zucchini boats are brimming with a fragrant quinoa filling infused with fresh parsley, dill, and a medley of spices like cumin and paprika. Juicy cherry tomatoes, sauteed red bell peppers, and tender zucchini flesh add depth to the dish, while a drizzle of lemon juice ties everything together with a zesty finish. Ready in under an hour, this meal is as nutritious as it is delicious, offering a gluten-free, dairy-free option that’s perfect for weeknight dinners or entertaining guests. Garnish with pine nuts for a delightful crunch or extra herbs for a pop of freshness—delicious served warm and bursting with Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 4 large zucchini
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 minced garlic cloves
- 1 small, diced red bell pepper
- 1 cup, halved cherry tomatoes
- 3 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh dill
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons pine nuts (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly and slice them in half lengthwise. Use a spoon to scoop out the soft, seedy center of each half, creating a boat-like shape. Reserve the scooped-out zucchini flesh for later use.
Place the zucchini halves on a baking sheet lined with parchment paper. Brush them lightly with 1 tablespoon of olive oil and a pinch of salt. Bake in the oven for 15 minutes to soften slightly.
Meanwhile, rinse the quinoa thoroughly under cold water until the water runs clear. Combine the quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until all the water is absorbed. Fluff with a fork.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic, diced red bell pepper, and the reserved zucchini flesh (chopped finely). Cook for 4-5 minutes until the vegetables are softened.
Add the halved cherry tomatoes to the skillet, followed by the cooked quinoa. Stir in the parsley, dill, cumin, paprika, lemon juice, salt, and black pepper. Mix well until everything is evenly combined. Taste and adjust seasoning as necessary.
Remove the zucchinis from the oven. Evenly divide the quinoa mixture among the zucchini halves, packing it gently.
Optionally, sprinkle with pine nuts for added crunch and flavor.
Return the stuffed zucchinis to the oven and bake for an additional 10-15 minutes, until the tops are slightly golden and heated through.
Serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13102 mg | 570% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 81.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3334 mg | 71% | |
*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.
