Soy-Free Stuffed Zucchini with Herbed Quinoa
Elevate your dinner routine with this Soy-Free Stuffed Zucchini with Herbed Quinoa, a satisfying and wholesome dish that's bursting with fresh flavors. Perfectly roasted zucchini halves serve as the tender vessel for a vibrant quinoa filling, infused with aromatic parsley, basil, and a zest of lemon juice. A medley of sautéed cherry tomatoes, red bell pepper, and red onion complements the chewy texture of quinoa, creating a nutritious and hearty stuffing. Finished with a sprinkle of gluten-free breadcrumbs for a golden, crispy topping, this gluten-free and soy-free recipe is ideal for anyone seeking a light yet indulgent meal. Ready in under an hour, this veggie-packed creation is perfect for weeknight dinners or impressing guests with a refined side dish.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 0.5 medium red onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons parsley
- 2 tablespoons basil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup breadcrumbs (gluten-free if needed)
- 0.5 teaspoon paprika
Instructions
Preheat the oven to 375°F (190°C).
Slice each zucchini in half lengthwise and use a small spoon or melon baller to carefully scoop out the center, creating a hollow space for the filling. Place the hollowed zucchinis on a baking sheet lined with parchment paper and set aside.
Rinse the quinoa thoroughly under cold water using a fine mesh sieve. In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa. Lower the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, finely dice the cherry tomatoes, red bell pepper, and red onion. Mince the garlic.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and garlic and sauté for 2-3 minutes until fragrant and slightly softened.
Add the diced cherry tomatoes, red bell pepper, salt, black pepper, and paprika to the skillet. Cook for 5-7 minutes until the vegetables are tender and the mixture is slightly reduced.
Stir the cooked quinoa into the vegetable mixture. Add the chopped parsley, basil, and lemon juice, mixing well to combine. Adjust seasoning to taste if needed.
Drizzle the remaining 1 tablespoon of olive oil over the hollowed zucchinis. Carefully spoon the quinoa mixture into each zucchini half, packing it in gently.
Sprinkle the gluten-free breadcrumbs evenly over the stuffed zucchinis to create a crispy topping.
Bake in the preheated oven for 20 minutes, or until the zucchinis are tender and the breadcrumbs are golden brown.
Remove from the oven and allow to cool for 5 minutes before serving. Garnish with additional chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12343 mg | 537% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 73.9 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3550 mg | 76% | |
*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.
