Heart-Healthy Stuffed Zucchini with Herbed Quinoa
Elevate your weeknight dinners with this *Heart-Healthy Stuffed Zucchini with Herbed Quinoa*—a vibrant and nutritious dish that's as satisfying as it is wholesome. Perfectly tender zucchini boats are stuffed with a flavorful medley of protein-packed quinoa, juicy cherry tomatoes, and nutrient-rich spinach, all brought together with fragrant herbs like parsley and basil. Simmered in low-sodium vegetable broth for added depth, the filling is brightened with a hint of lemon juice and a touch of optional nutritional yeast for a subtle cheesy flavor. This vegetarian, gluten-free recipe is baked to perfection, making it a guilt-free yet indulgent option for anyone seeking a light but hearty meal. Serve these stuffed zucchini boats as a main dish or a stunning side, and enjoy a taste of healthy, homemade comfort food!
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Ingredients
- 4 medium Zucchini
- 1 cup (uncooked) Quinoa
- 2 cups Low-sodium vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 large Garlic clove, minced
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach, roughly chopped
- 3 tablespoons Fresh parsley, finely chopped
- 3 tablespoons Fresh basil, finely chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt (optional)
- 0.5 teaspoons Black pepper
- 2 tablespoons Nutritional yeast (optional for a cheesy flavor)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Wash and halve the zucchinis lengthwise. Use a spoon to scoop out the seeds and some of the flesh to create a hollow boat shape. Save the scooped-out flesh for later use.
Step 3
Drizzle the zucchini halves with 1 tablespoon of olive oil and place them cut-side up on a baking sheet lined with parchment paper. Bake for 15 minutes while you prepare the stuffing.
Step 4
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for 15 minutes or until the liquid is fully absorbed. Fluff with a fork and set aside.
Step 5
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another 1 minute, or until fragrant.
Step 6
Add the cherry tomatoes, spinach, and reserved zucchini flesh to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Step 7
Stir in the cooked quinoa, chopped parsley, chopped basil, lemon juice, salt (optional), black pepper, and nutritional yeast (if using). Mix well to combine and cook for another 2 minutes to let the flavors meld together.
Step 8
Remove the partially baked zucchini halves from the oven. Spoon the quinoa mixture into each zucchini boat, packing the filling gently.
Step 9
Return the stuffed zucchini to the oven and bake for an additional 20 minutes, or until the zucchinis are tender and the filling is heated through.
Step 10
Garnish with additional fresh parsley or basil if desired. Serve warm and enjoy this heart-healthy dish!
Nutrition Facts
| Serving size | (1954.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1305.7 |
| Total Fat 43.5g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 0mg | 0% |
| Sodium 10153.5mg | 0% |
| Total Carbohydrate 188.7g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 67.6g | |
| Protein 43.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 382.1mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 3740.1mg | 0% |
Source of Calories