Dairy-Free Stuffed Zucchini with Herbed Quinoa

Transform your dinner table with this irresistibly light yet flavorful Dairy-Free Stuffed Zucchini with Herbed Quinoa! Perfect for those seeking a healthy plant-based option, this recipe pairs tender roasted zucchini boats with a vibrant quinoa filling infused with fresh parsley, dill, and warm spices like cumin and paprika. Juicy cherry tomatoes, sautéed vegetables, and a hint of lemon juice elevate the stuffing, while a sprinkle of optional pine nuts adds a delightful crunch. Ready in under an hour, this wholesome dish is perfect as a main course or a side, offering a satisfying, nutrient-packed meal that’s free of dairy yet full of flavor. Whether you're hosting a meatless dinner or simply craving something fresh and nutritious, these stuffed zucchini boats are sure to impress!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large zucchini
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 small, diced yellow onion
• 2 minced garlic cloves
• 1 small, diced red bell pepper
• 1 cup, halved cherry tomatoes
• 3 tablespoons, chopped fresh parsley
• 2 tablespoons, chopped fresh dill
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons pine nuts (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchinis thoroughly and slice them in half lengthwise. Use a spoon to scoop out the soft, seedy center of each half, creating a boat-like shape. Reserve the scooped-out zucchini flesh for later use.

Step 3

Place the zucchini halves on a baking sheet lined with parchment paper. Brush them lightly with 1 tablespoon of olive oil and a pinch of salt. Bake in the oven for 15 minutes to soften slightly.

Step 4

Meanwhile, rinse the quinoa thoroughly under cold water until the water runs clear. Combine the quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until all the water is absorbed. Fluff with a fork.

Step 5

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.

Step 6

Stir in the minced garlic, diced red bell pepper, and the reserved zucchini flesh (chopped finely). Cook for 4-5 minutes until the vegetables are softened.

Step 7

Add the halved cherry tomatoes to the skillet, followed by the cooked quinoa. Stir in the parsley, dill, cumin, paprika, lemon juice, salt, and black pepper. Mix well until everything is evenly combined. Taste and adjust seasoning as necessary.

Step 8

Remove the zucchinis from the oven. Evenly divide the quinoa mixture among the zucchini halves, packing it gently.

Step 9

Optionally, sprinkle with pine nuts for added crunch and flavor.

Step 10

Return the stuffed zucchinis to the oven and bake for an additional 10-15 minutes, until the tops are slightly golden and heated through.

Step 11

Serve warm, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(2076.8g)

Amount per serving	% Daily Value*
Calories	1408.3

Total Fat 56.0g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 13102.5mg	0%
Total Carbohydrate 192.0g	0%
Dietary Fiber 15.7g	0%
Total Sugars 81.2g
Protein 40.9g	0%

Vitamin D 0IU	0%
Calcium 304.6mg	0%
Iron 13.3mg	0%
Potassium 3334.3mg	0%

*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.

Source of Calories

Fat: 35.1%

Protein: 11.4%

Carbs: 53.5%