Vegan Stuffed Zucchini
Deliciously seasoned quinoa and vegetable filling stuffed into fresh zucchini, baked to perfection for a wholesome, satisfying meal.
Stuffed zucchini is a delightful and nutritious dish that combines the freshness of zucchini with a savory filling of quinoa, vegetables, and spices.
Perfect for a light lunch or dinner, this whole-food, plant-based recipe is not only easy to prepare but also bursting with flavor.
Explore more amazing vegan recipes at vegancooking.recipes and elevate your plant-based cooking today!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute quinoa with brown rice or couscous for different textures. Feel free to add other veggies like mushrooms or corn based on your preference.
Tips & Notes
- •Use a melon baller or small spoon to easily scoop out the zucchini flesh without damaging the skin.
- •Experiment with different spices and herbs to customize the flavor of the filling.
Recipe Variations
- •Add black beans or chickpeas for extra protein and texture.
- •Top with a sprinkle of vegan cheese before baking for a cheesy finish.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I prepare these stuffed zucchinis in advance?
Yes! You can prepare the filling and stuff the zucchinis a day ahead. Just cover and refrigerate them until you are ready to bake.
What can I serve with stuffed zucchini?
Stuffed zucchinis pair well with a simple green salad or a side of roasted vegetables.
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Deliciously seasoned quinoa and vegetable filling stuffed into fresh zucchini, baked to perfection for a wholesome, satisfying meal.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Rinse the quinoa under cold water and then combine it with the vegetable broth in a medium saucepan.
- 3
Bring the quinoa to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed.
- 4
While the quinoa cooks, wash the zucchini and slice them in half lengthwise. Scoop out the insides using a spoon, leaving about 1/4 inch of flesh to create a boat for the filling.
- 5
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
- 6
Add the diced red bell pepper to the skillet and cook for another 3 minutes. Then add the spinach, cooking until wilted.
- 7
Once the quinoa is ready, fluff it with a fork and add it to the skillet along with ground cumin, smoked paprika, salt, black pepper, and nutritional yeast. Mix well to combine all ingredients.
- 8
Fill each zucchini half with the quinoa mixture, pressing down gently to pack it in.
- 9
Place the stuffed zucchinis on a baking sheet lined with parchment paper and cover them with aluminum foil.
- 10
Bake in the preheated oven for 20 minutes. Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.
- 11
Remove from the oven and let cool for a few minutes before serving. Enjoy your healthy stuffed zucchinis!
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