Vegan Stuffed Zucchini with Herbed Quinoa

Elevate your plant-based dining with this vibrant and nutritious Vegan Stuffed Zucchini with Herbed Quinoa recipe! Perfectly roasted zucchini boats are filled with a hearty, flavor-packed quinoa mixture seasoned with fresh parsley, dill, zesty lemon, and a touch of nutritional yeast for a savory twist. Juicy cherry tomatoes and sautéed zucchini flesh add texture and burst with freshness, while olive oil and garlic provide rich, aromatic depth. This dish is not only visually stunning but also quick to prepare, with just 15 minutes of prep time and a total cook time of 30 minutes. Ideal as a wholesome main dish or a colorful side, this vegan and gluten-free recipe is a crowd-pleaser that celebrates seasonal ingredients and simple cooking techniques. Perfect for weeknight dinners or impressing guests, these stuffed zucchinis are a satisfying plant-based delight!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small yellow onion
• 3 cloves garlic cloves
• 1 cup cherry tomatoes
• 2 tablespoons fresh parsley
• 2 tablespoons fresh dill
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons nutritional yeast

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the zucchinis in half lengthwise and scoop out the fleshy centers, creating hollow 'boats.' Reserve the scooped-out zucchini flesh for later.

Step 3

Place the zucchini halves cut side up on a baking sheet lined with parchment paper. Lightly brush with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake for 15 minutes while you prepare the filling.

Step 4

Rinse the quinoa under cold water, then combine it with the vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

Step 5

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Finely dice the onion and mince the garlic, then sauté them in the skillet until softened, about 3-4 minutes.

Step 6

Chop the reserved zucchini flesh and add it to the skillet along with halved cherry tomatoes. Cook for another 5 minutes, until the vegetables soften and most of the moisture evaporates.

Step 7

Stir in the cooked quinoa, fresh parsley, dill, lemon zest, lemon juice, nutritional yeast, salt, and pepper. Mix well to combine.

Step 8

Remove the partially baked zucchini boats from the oven. Fill each boat generously with the herbed quinoa mixture.

Step 9

Return the stuffed zucchinis to the oven and bake for an additional 15 minutes, or until the tops are slightly golden and the zucchinis are tender.

Step 10

Serve warm, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(1738.3g)

Amount per serving	% Daily Value*
Calories	1394.7

Total Fat 46.7g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 12151.3mg	0%
Total Carbohydrate 199.9g	0%
Dietary Fiber 18.2g	0%
Total Sugars 68.8g
Protein 49.1g	0%

Vitamin D 0IU	0%
Calcium 278.6mg	0%
Iron 12.1mg	0%
Potassium 3488.9mg	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: 29.7%

Protein: 13.9%

Carbs: 56.5%