Low Carb Stuffed Zucchini with Herbed Quinoa

Elevate your weeknight dinner routine with this flavorful and nutritious recipe for Low Carb Stuffed Zucchini with Herbed Quinoa! Perfect for health-conscious food lovers, this dish combines tender zucchini boats with a protein-packed quinoa filling infused with fresh parsley, basil, and zesty lemon. A colorful medley of cherry tomatoes and garlic adds a burst of freshness, while an optional sprinkle of Parmesan cheese lends a rich, savory touch. Baked to perfection, these stuffed zucchinis make an ideal low-carb, vegetarian main course or a stunning side dish that’s ready in just 45 minutes. Whether you're meal-prepping or entertaining, this wholesome recipe delivers bold flavors and wholesome ingredients in every bite!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium-sized Zucchini
• 0.5 cup Quinoa
• 1 cup Water
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 cup Cherry tomatoes, diced
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Fresh basil, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Grated Parmesan cheese (optional)
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Slice the zucchinis in half lengthwise and scoop out the flesh using a spoon to create zucchini boats, leaving about 1/4 inch of zucchini flesh intact. Reserve the scooped-out flesh for later use.

Step 3

Place the zucchini boats on the prepared baking sheet, brush with 1 tablespoon of olive oil, and lightly season with a pinch of salt and pepper. Bake in the preheated oven for 10 minutes, then remove and set aside.

Step 4

Rinse the quinoa thoroughly under running water using a fine mesh strainer to remove bitterness. In a small saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff the quinoa with a fork.

Step 5

While the quinoa cooks, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 6

Chop the reserved zucchini flesh into small pieces and add it to the skillet along with the diced cherry tomatoes. Cook for 3-4 minutes until the vegetables soften slightly.

Step 7

Stir in the cooked quinoa, parsley, basil, lemon zest, salt, and black pepper. Mix well to combine the flavors evenly. If desired, stir in the grated Parmesan cheese for additional flavor.

Step 8

Spoon the quinoa mixture into each zucchini boat, pressing gently to pack it in. Return the stuffed zucchinis to the oven and bake for another 10 minutes until the zucchini is tender and the filling is heated through.

Step 9

Serve warm, garnished with additional parsley or basil if desired. Enjoy your low-carb stuffed zucchini with herbed quinoa!

Nutrition Facts

Serving size	(1428.7g)

Amount per serving	% Daily Value*
Calories	1117.2

Total Fat 53.3g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 47.6mg	0%
Sodium 10157.5mg	0%
Total Carbohydrate 118.1g	0%
Dietary Fiber 9.8g	0%
Total Sugars 59.8g
Protein 45.1g	0%

Vitamin D 0IU	0%
Calcium 864.3mg	0%
Iron 6.4mg	0%
Potassium 2423.6mg	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: 42.4%

Protein: 15.9%

Carbs: 41.7%