Gluten-Free Stuffed Zucchini with Herbed Quinoa

Brighten up your dinner table with this delicious and wholesome recipe for Gluten-Free Stuffed Zucchini with Herbed Quinoa! Perfectly roasted zucchini boats are generously filled with a vibrant mix of fluffy quinoa, sautéed vegetables, and fresh herbs like parsley and basil, creating a hearty yet light dish that’s naturally gluten-free and vegan-friendly. A squeeze of lemon juice ties together the zesty, savory flavors, while an optional sprinkle of shredded cheese adds a decadent touch for those who desire it. This easy-to-make, nutrient-packed meal is ideal for weeknights or entertaining guests, offering a beautiful presentation and a satisfying blend of textures. Serve these stuffed zucchinis as a standalone entrée or pair them with a crisp side salad for a meal that’s as healthy as it is flavorful.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole Zucchini
• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium, finely diced Onion
• 2 cloves, minced Garlic
• 1 cup, halved Cherry tomatoes
• 2 cups, fresh and chopped Spinach
• 2 tablespoons Lemon juice
• 2 tablespoons, chopped Fresh parsley
• 1 tablespoon, chopped Fresh basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup, shredded Vegan or dairy cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the zucchini in half lengthwise and scoop out the flesh using a spoon to create zucchini boats, leaving about 1/4-inch thickness for structure. Reserve the scooped-out flesh for the filling.

Step 3

Place the zucchini boats on a baking sheet lined with parchment paper. Brush them with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 10 minutes, then set aside.

Step 4

Rinse the quinoa under cold water and drain. Combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

Step 5

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened and fragrant.

Step 6

Add the reserved zucchini flesh, cherry tomatoes, and spinach to the skillet. Cook for 4-5 minutes until the vegetables are tender and any excess liquid has evaporated.

Step 7

Stir the cooked quinoa into the skillet along with lemon juice, parsley, basil, salt, and black pepper. Mix well to combine.

Step 8

Spoon the quinoa mixture into the pre-baked zucchini boats, packing the filling tightly. If using cheese, sprinkle it on top of the stuffed zucchini.

Step 9

Return the stuffed zucchini to the oven and bake for 15-20 minutes, or until the zucchini is tender and the cheese (if used) is melted and bubbly.

Step 10

Remove from the oven, garnish with additional fresh parsley or basil if desired, and serve warm.

Nutrition Facts

Serving size	(1995.6g)

Amount per serving	% Daily Value*
Calories	1522.1

Total Fat 68.8g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 10766.5mg	0%
Total Carbohydrate 179.7g	0%
Dietary Fiber 11.7g	0%
Total Sugars 66.5g
Protein 41.5g	0%

Vitamin D 0IU	0%
Calcium 707.8mg	0%
Iron 10.4mg	0%
Potassium 2901.4mg	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: 41.2%

Protein: 11.0%

Carbs: 47.8%