Nut-Free Stuffed Zucchini with Herbed Quinoa

Transform your weeknight dinners with this Nut-Free Stuffed Zucchini with Herbed Quinoa, a wholesome and flavorful plant-based dish that’s as nutritious as it is satisfying. Tender zucchini shells are baked to perfection and brimming with a fragrant, protein-packed quinoa filling infused with fresh parsley, basil, and a medley of vibrant vegetables like red bell pepper and cherry tomatoes. Prepared without nuts, this recipe is allergy-friendly and customizable, with the option to top it with vegan shredded cheese for a creamy finish. Perfect as a light vegetarian main or a side dish, this recipe brings together Mediterranean-inspired flavors in under an hour, making it ideal for busy schedules. Healthy, hearty, and utterly delicious, these stuffed zucchinis prove that simple ingredients can create extraordinary meals.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large zucchini
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, finely diced
• 1 cup cherry tomatoes, halved
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon dried oregano
• 0.5 cup vegan shredded cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse and halve the zucchini lengthwise. Use a spoon to scoop out the center to create shells, leaving about 1/4 inch of flesh. Reserve the scooped flesh for later use.

Step 3

Place the zucchini shells on a baking sheet, brush them lightly with 1 tablespoon of olive oil, and bake for 10 minutes to soften slightly.

Step 4

While the zucchini shells are baking, rinse the quinoa in a fine mesh strainer and combine it with the vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

Step 5

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.

Step 6

Stir in the minced garlic and cook for another minute, then add the red bell pepper and the reserved zucchini flesh (chopped finely). Cook for 5 minutes until the vegetables are tender.

Step 7

Add the cooked quinoa to the skillet, along with the cherry tomatoes, parsley, basil, lemon juice, salt, black pepper, and oregano. Mix well and let it cook for an additional 2-3 minutes, allowing the flavors to meld.

Step 8

Remove the zucchini shells from the oven and carefully fill them with the herbed quinoa mixture. Pack the filling gently to ensure it stays in place.

Step 9

If using vegan shredded cheese, sprinkle it on top of the stuffed zucchini.

Step 10

Return the stuffed zucchini to the oven and bake for another 15 minutes, or until the zucchini is tender and the filling is heated through. If you've added cheese, it should be melted.

Step 11

Remove from the oven, let cool slightly, and serve warm. Garnish with additional parsley or basil if desired.

Nutrition Facts

Serving size	(2268.2g)

Amount per serving	% Daily Value*
Calories	1880.6

Total Fat 77.8g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 14970.9mg	0%
Total Carbohydrate 250.9g	0%
Dietary Fiber 21.9g	0%
Total Sugars 92.3g
Protein 51.7g	0%

Vitamin D 0IU	0%
Calcium 991.1mg	0%
Iron 14.3mg	0%
Potassium 4225.2mg	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: 36.6%

Protein: 10.8%

Carbs: 52.5%