Low Carb Stuffed Zucchini with Herbed Quinoa
Elevate your dinner menu with this delightful recipe for Low Carb Stuffed Zucchini with Herbed Quinoa. Perfect for healthy eating enthusiasts, this dish features tender zucchini boats filled with a flavorful blend of protein-packed quinoa, vibrant cherry tomatoes, and aromatic fresh herbs like parsley and basil. A hint of lemon zest adds zippy brightness, while optional Parmesan cheese delivers a savory touch. With just 15 minutes of prep time and a straightforward cooking process, this wholesome meal is both easy and satisfying. Ideal for vegetarian dinner ideas or light side dishes, these stuffed zucchinis are baked to perfection and served warm, making them a crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 0.5 cup Quinoa
- 1 cup Water
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Cherry tomatoes, diced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh basil, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the zucchinis in half lengthwise and scoop out the flesh using a spoon to create zucchini boats, leaving about 1/4 inch of zucchini flesh intact. Reserve the scooped-out flesh for later use.
Place the zucchini boats on the prepared baking sheet, brush with 1 tablespoon of olive oil, and lightly season with a pinch of salt and pepper. Bake in the preheated oven for 10 minutes, then remove and set aside.
Rinse the quinoa thoroughly under running water using a fine mesh strainer to remove bitterness. In a small saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff the quinoa with a fork.
While the quinoa cooks, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Chop the reserved zucchini flesh into small pieces and add it to the skillet along with the diced cherry tomatoes. Cook for 3-4 minutes until the vegetables soften slightly.
Stir in the cooked quinoa, parsley, basil, lemon zest, salt, and black pepper. Mix well to combine the flavors evenly. If desired, stir in the grated Parmesan cheese for additional flavor.
Spoon the quinoa mixture into each zucchini boat, pressing gently to pack it in. Return the stuffed zucchinis to the oven and bake for another 10 minutes until the zucchini is tender and the filling is heated through.
Serve warm, garnished with additional parsley or basil if desired. Enjoy your low-carb stuffed zucchini with herbed quinoa!
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 10158 mg | 442% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 59.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2424 mg | 52% | |
*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.
