Gluten-Free Stuffed Zucchini with Herbed Quinoa
Elevate your dinner game with these Gluten-Free Stuffed Zucchini with Herbed Quinoa, a vibrant dish brimming with fresh flavors and nutritious ingredients. Perfect for those seeking a healthy, gluten-free option, this recipe combines tender zucchini boats with a hearty filling of quinoa, cherry tomatoes, spinach, and aromatic herbs like parsley and basil. The filling is flavored with a splash of lemon juice, garlic, and onions, creating a zesty and satisfying bite in every forkful. Topped with optional vegan or dairy cheese, these stuffed zucchini boats are baked to perfection, making them ideal for a weeknight meal or entertaining guests. Packed with protein and vegetables, this dish is both wholesome and beautiful, ready to be served warm and garnished with a sprinkle of fresh herbs for an extra pop of color.
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Recipe Information
Ingredients
- 4 whole Zucchini
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium, finely diced Onion
- 2 cloves, minced Garlic
- 1 cup, halved Cherry tomatoes
- 2 cups, fresh and chopped Spinach
- 2 tablespoons Lemon juice
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup, shredded Vegan or dairy cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the zucchini in half lengthwise and scoop out the flesh using a spoon to create zucchini boats, leaving about 1/4-inch thickness for structure. Reserve the scooped-out flesh for the filling.
Place the zucchini boats on a baking sheet lined with parchment paper. Brush them with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 10 minutes, then set aside.
Rinse the quinoa under cold water and drain. Combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened and fragrant.
Add the reserved zucchini flesh, cherry tomatoes, and spinach to the skillet. Cook for 4-5 minutes until the vegetables are tender and any excess liquid has evaporated.
Stir the cooked quinoa into the skillet along with lemon juice, parsley, basil, salt, and black pepper. Mix well to combine.
Spoon the quinoa mixture into the pre-baked zucchini boats, packing the filling tightly. If using cheese, sprinkle it on top of the stuffed zucchini.
Return the stuffed zucchini to the oven and bake for 15-20 minutes, or until the zucchini is tender and the cheese (if used) is melted and bubbly.
Remove from the oven, garnish with additional fresh parsley or basil if desired, and serve warm.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10766 mg | 468% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 66.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2901 mg | 62% | |
*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.
