Low Fat Stuffed Zucchini with Herbed Quinoa

Elevate your weeknight dinners with this vibrant and wholesome Low Fat Stuffed Zucchini with Herbed Quinoa! Tender zucchini halves are brimming with a nutrient-rich filling of fluffy quinoa, colorful vegetables, and fragrant fresh herbs like parsley and basil, all brightened with a hint of zesty lemon. This recipe is a deliciously healthy option, featuring minimal olive oil and an optional crispy panko-Parmesan topping for added texture. Perfect as a light main dish or an impressive side, this low-fat, vegetarian recipe is both satisfying and bursting with Mediterranean-inspired flavors. Ready in just 45 minutes, it’s an easy, guilt-free way to enjoy comfort food with a nutritious twist!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 0.5 cup quinoa
• 1 cup water
• 1 teaspoon olive oil
• 0.5 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 0.5 medium red bell pepper, finely diced
• 0.5 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup panko breadcrumbs (optional, for topping)
• 2 tablespoons grated Parmesan cheese (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

Step 2

Wash the zucchinis thoroughly and cut them in half lengthwise. Using a spoon or small melon baller, scoop out the flesh from the center of each zucchini half, leaving about 1/4-inch of shell. Reserve the scooped flesh and set the zucchini shells aside.

Step 3

Chop the reserved zucchini flesh finely and set aside.

Step 4

In a medium saucepan, combine the quinoa and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.

Step 5

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 6

Add the reserved chopped zucchini flesh, red bell pepper, and cherry tomatoes to the skillet. Cook for 5-7 minutes until the vegetables are tender and any excess liquid has evaporated.

Step 7

Stir in the cooked quinoa, parsley, basil, lemon zest, lemon juice, salt, and black pepper. Mix well to combine.

Step 8

Arrange the zucchini shells in the prepared baking dish. Spoon the quinoa mixture evenly into each shell, pressing down gently to pack the filling.

Step 9

If desired, sprinkle the tops with panko breadcrumbs and/or grated Parmesan cheese for added texture and flavor.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the zucchini shells are tender and the filling is heated through. If using breadcrumbs and Parmesan, broil for an additional 1-2 minutes to brown the topping.

Step 11

Remove from the oven and let cool slightly before serving. Garnish with additional fresh parsley or basil if desired.

Nutrition Facts

Serving size	(1417.3g)

Amount per serving	% Daily Value*
Calories	916.4

Total Fat 26.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 8mg	0%
Sodium 9603.0mg	0%
Total Carbohydrate 143.3g	0%
Dietary Fiber 11.8g	0%
Total Sugars 63.6g
Protein 29.4g	0%

Vitamin D 4IU	0%
Calcium 339.7mg	0%
Iron 7.0mg	0%
Potassium 2364.4mg	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: 25.7%

Protein: 12.7%

Carbs: 61.7%