Vegan Stuffed Zucchini with Herbed Quinoa
Elevate your plant-based menu with this Vegan Stuffed Zucchini with Herbed Quinoa recipe – a vibrant, wholesome dish that's perfect for both weeknight dinners and special occasions. Featuring tender zucchini "boats" filled with a savory, nutrient-packed quinoa mixture seasoned with fresh parsley, dill, lemon zest, and a hint of nutritional yeast for a cheesy undertone, this recipe is as visually appealing as it is delicious. The filling combines sautéed garlic, onion, and cherry tomatoes with fluffy quinoa to create a hearty yet light center that perfectly complements the roasted zucchini. Ready in just 45 minutes and entirely gluten-free, this dish makes an excellent healthy entree or side, and it's ideal for meal prepping or impressing your guests. Serve warm with an extra sprinkle of fresh herbs for a fragrant finish! Perfect for those seeking vegan, gluten-free, and healthy zucchini recipes.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion
- 3 cloves garlic cloves
- 1 cup cherry tomatoes
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the fleshy centers, creating hollow 'boats.' Reserve the scooped-out zucchini flesh for later.
Place the zucchini halves cut side up on a baking sheet lined with parchment paper. Lightly brush with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake for 15 minutes while you prepare the filling.
Rinse the quinoa under cold water, then combine it with the vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Finely dice the onion and mince the garlic, then sauté them in the skillet until softened, about 3-4 minutes.
Chop the reserved zucchini flesh and add it to the skillet along with halved cherry tomatoes. Cook for another 5 minutes, until the vegetables soften and most of the moisture evaporates.
Stir in the cooked quinoa, fresh parsley, dill, lemon zest, lemon juice, nutritional yeast, salt, and pepper. Mix well to combine.
Remove the partially baked zucchini boats from the oven. Fill each boat generously with the herbed quinoa mixture.
Return the stuffed zucchinis to the oven and bake for an additional 15 minutes, or until the tops are slightly golden and the zucchinis are tender.
Serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12151 mg | 528% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 68.8 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3489 mg | 74% | |
*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.
