Light Stuffed Zucchini

Delightfully light yet bursting with flavor, this Light Stuffed Zucchini recipe is the perfect way to celebrate fresh and wholesome ingredients. Featuring tender zucchini shells filled with a vibrant medley of sautéed red bell peppers, cherry tomatoes, and aromatic garlic, this dish takes health-conscious cooking to a whole new level. The addition of fluffy quinoa, a hint of dried oregano, and a sprinkle of Parmesan cheese brings a satisfying heartiness to every bite, while fresh parsley adds a fragrant, herbaceous finish. Ready in just 45 minutes, this recipe is a breeze to prepare and makes a versatile option for a light dinner or an impressive side dish. Oven-baked to golden perfection, these stuffed zucchinis are as nutritious as they are delicious—gluten-free, veggie-packed, and perfect for those seeking a balanced meal option.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 small, diced yellow onion
• 2 cloves, minced garlic
• 1 small, diced red bell pepper
• 1 cup, halved cherry tomatoes
• 1 cup cooked quinoa
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon dried oregano
• 0.25 cup, grated Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchinis in half lengthwise and use a spoon to carefully scoop out the inner flesh, leaving a 1/4-inch border to form a shell. Reserve the scooped flesh and finely chop it.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the diced red bell pepper, cherry tomatoes, and the reserved chopped zucchini flesh to the skillet. Cook for 5-6 minutes until the vegetables are softened and the liquid is mostly evaporated.

Step 6

Remove the skillet from heat and stir in the cooked quinoa, chopped parsley, dried oregano, grated Parmesan cheese, salt, and black pepper until evenly combined.

Step 7

Place the zucchini shells in a baking dish and lightly drizzle with a little olive oil. Sprinkle with a pinch of salt.

Step 8

Spoon the filling mixture evenly into the zucchini shells, slightly mounding it if needed.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the aluminum foil and bake for an additional 5 minutes until the tops are lightly golden.

Step 11

Serve warm as a side dish or enjoy as a light and healthy main course.

Nutrition Facts

Serving size	(1358.9g)

Amount per serving	% Daily Value*
Calories	947.9

Total Fat 41.8g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 22.2mg	0%
Sodium 8831.0mg	0%
Total Carbohydrate 119.9g	0%
Dietary Fiber 17.4g	0%
Total Sugars 66.6g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 445.8mg	0%
Iron 7.4mg	0%
Potassium 2789.4mg	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: 38.9%

Protein: 11.5%

Carbs: 49.6%