Soy-Free Stuffed Zucchini with Herbed Quinoa

Elevate your weeknight dinner routine with this vibrant Soy-Free Stuffed Zucchini with Herbed Quinoa! This wholesome and flavorful dish features tender zucchini boats generously filled with a medley of protein-packed quinoa, juicy cherry tomatoes, and sweet bell peppers, all sautéed with aromatic garlic, red onion, and fresh herbs like parsley and basil. Topped with a crunchy layer of breadcrumbs and a hint of paprika, these stuffed zucchinis bake to golden perfection, creating a satisfying plant-based meal that's naturally soy-free and easily customizable for gluten-free diets. Perfectly seasoned with a touch of lemon juice for brightness, this recipe is both visually stunning and irresistibly delicious—ideal as a hearty main course or an impressive side dish.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium-sized zucchini
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes
• 1 medium red bell pepper
• 0.5 medium red onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons parsley
• 2 tablespoons basil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup breadcrumbs (gluten-free if needed)
• 0.5 teaspoon paprika

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice each zucchini in half lengthwise and use a small spoon or melon baller to carefully scoop out the center, creating a hollow space for the filling. Place the hollowed zucchinis on a baking sheet lined with parchment paper and set aside.

Step 3

Rinse the quinoa thoroughly under cold water using a fine mesh sieve. In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa. Lower the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

Step 4

While the quinoa is cooking, finely dice the cherry tomatoes, red bell pepper, and red onion. Mince the garlic.

Step 5

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and garlic and sauté for 2-3 minutes until fragrant and slightly softened.

Step 6

Add the diced cherry tomatoes, red bell pepper, salt, black pepper, and paprika to the skillet. Cook for 5-7 minutes until the vegetables are tender and the mixture is slightly reduced.

Step 7

Stir the cooked quinoa into the vegetable mixture. Add the chopped parsley, basil, and lemon juice, mixing well to combine. Adjust seasoning to taste if needed.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the hollowed zucchinis. Carefully spoon the quinoa mixture into each zucchini half, packing it in gently.

Step 9

Sprinkle the gluten-free breadcrumbs evenly over the stuffed zucchinis to create a crispy topping.

Step 10

Bake in the preheated oven for 20 minutes, or until the zucchinis are tender and the breadcrumbs are golden brown.

Step 11

Remove from the oven and allow to cool for 5 minutes before serving. Garnish with additional chopped parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1870.8g)

Amount per serving	% Daily Value*
Calories	1495.6

Total Fat 48.8g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 12343.2mg	0%
Total Carbohydrate 223.0g	0%
Dietary Fiber 19.5g	0%
Total Sugars 73.9g
Protein 47.2g	0%

Vitamin D 0IU	0%
Calcium 302.3mg	0%
Iron 13.5mg	0%
Potassium 3550.1mg	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: 28.9%

Protein: 12.4%

Carbs: 58.7%