Nut-Free Stuffed Zucchini with Herbed Quinoa
Elevate your weeknight dinner with this vibrant and wholesome Nut-Free Stuffed Zucchini with Herbed Quinoa! Packed with protein-rich quinoa simmered in savory vegetable broth and tossed with a colorful medley of sautéed onion, garlic, bell peppers, and fresh cherry tomatoes, this recipe bursts with flavor and freshness. Delicately seasoned with fragrant herbs like parsley, basil, and oregano, and finished with a zesty splash of lemon juice, this nut-free and vegan-friendly dish is as nutritious as it is delicious. Perfectly roasted zucchini shells hold the flavorful filling, creating a delightful presentation that's as satisfying to eat as it is to serve. Optional vegan shredded cheese adds a creamy touch, but this dish shines brightly on its own. Ready in just 50 minutes, this wholesome meal is ideal for a quick and healthy family dinner or a stunning plant-based centerpiece.
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Recipe Information
Ingredients
- 4 large zucchini
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 1 cup cherry tomatoes, halved
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried oregano
- 0.5 cup vegan shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse and halve the zucchini lengthwise. Use a spoon to scoop out the center to create shells, leaving about 1/4 inch of flesh. Reserve the scooped flesh for later use.
Place the zucchini shells on a baking sheet, brush them lightly with 1 tablespoon of olive oil, and bake for 10 minutes to soften slightly.
While the zucchini shells are baking, rinse the quinoa in a fine mesh strainer and combine it with the vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute, then add the red bell pepper and the reserved zucchini flesh (chopped finely). Cook for 5 minutes until the vegetables are tender.
Add the cooked quinoa to the skillet, along with the cherry tomatoes, parsley, basil, lemon juice, salt, black pepper, and oregano. Mix well and let it cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the zucchini shells from the oven and carefully fill them with the herbed quinoa mixture. Pack the filling gently to ensure it stays in place.
If using vegan shredded cheese, sprinkle it on top of the stuffed zucchini.
Return the stuffed zucchini to the oven and bake for another 15 minutes, or until the zucchini is tender and the filling is heated through. If you've added cheese, it should be melted.
Remove from the oven, let cool slightly, and serve warm. Garnish with additional parsley or basil if desired.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14971 mg | 651% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 92.3 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4225 mg | 90% | |
*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.
