Light Stuffed Zucchini
Delightfully light yet bursting with flavor, this Light Stuffed Zucchini recipe is the perfect way to celebrate fresh and wholesome ingredients. Featuring tender zucchini shells filled with a vibrant medley of sautéed red bell peppers, cherry tomatoes, and aromatic garlic, this dish takes health-conscious cooking to a whole new level. The addition of fluffy quinoa, a hint of dried oregano, and a sprinkle of Parmesan cheese brings a satisfying heartiness to every bite, while fresh parsley adds a fragrant, herbaceous finish. Ready in just 45 minutes, this recipe is a breeze to prepare and makes a versatile option for a light dinner or an impressive side dish. Oven-baked to golden perfection, these stuffed zucchinis are as nutritious as they are delicious—gluten-free, veggie-packed, and perfect for those seeking a balanced meal option.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 1 small, diced red bell pepper
- 1 cup, halved cherry tomatoes
- 1 cup cooked quinoa
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried oregano
- 0.25 cup, grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and use a spoon to carefully scoop out the inner flesh, leaving a 1/4-inch border to form a shell. Reserve the scooped flesh and finely chop it.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper, cherry tomatoes, and the reserved chopped zucchini flesh to the skillet. Cook for 5-6 minutes until the vegetables are softened and the liquid is mostly evaporated.
Remove the skillet from heat and stir in the cooked quinoa, chopped parsley, dried oregano, grated Parmesan cheese, salt, and black pepper until evenly combined.
Place the zucchini shells in a baking dish and lightly drizzle with a little olive oil. Sprinkle with a pinch of salt.
Spoon the filling mixture evenly into the zucchini shells, slightly mounding it if needed.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the aluminum foil and bake for an additional 5 minutes until the tops are lightly golden.
Serve warm as a side dish or enjoy as a light and healthy main course.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 8831 mg | 384% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 66.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2789 mg | 59% | |
*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.
