Vegan Stuffed Baked Zucchini
Savor the vibrant flavors of a plant-based feast with Vegan Stuffed Baked Zucchini, a wholesome and colorful dish that’s as nutritious as it is delicious. These zucchini boats are generously loaded with a savory quinoa filling infused with sautéed onions, red bell peppers, garlic, and earthy spinach, all seasoned to perfection with paprika and fresh parsley. A touch of nutritional yeast adds a cheesy, umami note, while optional vegan cheese elevates this dish to comfort-food status. Perfect for weeknight dinners or as a show-stopping centerpiece for dinner parties, this easy-to-make recipe is baked to tender perfection in just 20 minutes. Naturally gluten-free and packed with plant-based protein, this vibrant meal pairs well with a crisp side salad or crusty bread for a satisfying, crowd-pleasing experience.
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Recipe Information
Ingredients
- 4 medium zucchini
- 0.5 cup quinoa
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 small (diced) yellow onion
- 1 medium (diced) red bell pepper
- 2 cloves (minced) garlic
- 2 cups (chopped) baby spinach
- 0.5 cup (drained) canned diced tomatoes
- 2 tablespoons nutritional yeast
- 0.25 cup (chopped) fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 cup (shredded, optional) vegan cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut each zucchini in half lengthwise and carefully scoop out the center flesh using a spoon, leaving about 1/4-inch border to form zucchini 'boats'. Reserve the scooped-out flesh and set the boats aside.
Cook the quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
Chop the reserved zucchini flesh into small pieces and set it aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and diced red bell pepper, and sauté for 3-4 minutes, until softened.
Add the minced garlic and reserved zucchini flesh to the skillet, and sauté for another 2 minutes.
Stir in the chopped spinach and cook until wilted, about 1 minute.
Reduce heat to low. Add the cooked quinoa, canned diced tomatoes, nutritional yeast, fresh parsley, salt, black pepper, and paprika to the skillet. Stir to combine and allow the mixture to heat through for 2-3 minutes.
Place the zucchini boats on a baking sheet lined with parchment paper. Spoon the quinoa mixture into each zucchini boat, packing it in gently to fill evenly.
If using vegan cheese, sprinkle it over the stuffed zucchini boats.
Bake in the preheated oven for 20 minutes, or until the zucchini boats are tender and the filling is heated through.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh parsley, if desired.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 869 mg | 18% | |
*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.
