These wholesome stuffed zucchini are oven baked and stuffed with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for a sublime most important course or a easy aspect salad. 

upclose detail of zucchini on a fork

These quinoa stuffed zucchinis are fully vegan and tremendous versatile! You possibly can simply swap out the filling substances with different greens and spices and have a very new meal!

All you do to make these vegetarian stuffed zucchinis is to hole out the zucchini, fill them along with your favourite greens and grains, and pop them within the oven to bake.

Then you definately mix the zucchini filling with lemon juice, garlic, salt, and onion, and you’ve got your creamy zucchini sauce! It’s tremendous easy, and tremendous scrumptious!

This wholesome stuffed zucchini recipe is… 

  • vegan
  • vegetarian
  • plant-primarily based
  • gluten-free
  • soy-free
  • prepared in 45 minutes
  • a straightforward most important course

How you can Make Healthy Stuffed Zucchini

collage of the process in making this zucchini recipe
  1. Cook dinner the quinoa in keeping with the bundle directions and put aside. 
  2. Preheat the oven and line a baking sheet with aluminum. 
  3. Wash and dry the zucchinis. Slice of each ends off and reduce them in half lengthwise. 
  4. Scoop out the zucchini flesh in order that the zucchini seems like a ship. 
  5. Put aside the additional flesh for later. 
  6. Place the zucchini boats open aspect up on the baking sheet. 
  7. Chop the raisins and the walnuts.
  8.  In a medium bowl, mix the raisins and walnuts with the quinoa and diced onions. 
  9. Then add the coriander, pepper, lemon zest, and salt to the medium bowl. 
  10. Combine the filling completely. 
  11. Scoop the filling into the hollowed-out zucchini, packing it as tightly as attainable. 
  12. Drizzle olive oil over the zucchinis. 
  13. Bake the vegetarian stuffed zucchini till it’s barely tender, and the quinoa combination is browned on prime. 
  14. Whereas the quinoa stuffed zucchini is within the oven, put together the puree. 
  15. Warmth olive oil in a saucepan over the range. 
  16. Caramelize the onions within the oil, stirring it incessantly in order to not burn. 
  17. Scale back the warmth, and add the minced garlic, salt, and the scooped-out zucchini. Then stir within the lemon juice. 
  18. Cook dinner this over the range whereas stirring commonly till the combination turns into tender. 
  19. Use an immersion blender or a daily blender to puree the combination till it’s mild and creamy. 
  20. When the zucchinis are performed baking, serve them with the puree. 

Scroll down for the total recipe with measurements and detailed directions.

Suggestions & Tips

ingredients for vegetarian stuffed zucchini

Immersion Blender

An immersion blender is sort of a hand mixer, but it surely acts extra as a daily blender. It’s usually used to mix soups and sauces whereas they’re nonetheless within the pot. 


healthy stuffed zucchini served on a dish on wooden table

Sprinkle with Vegan Cheese

If you wish to make your filling just a little creamy, after you’ve crammed the wholesome, stuffed zucchini boats, prime them with some vegan cheese.

If you wish to add just a little crunch, sprinkle the highest of the cheese with Panko Japanese breadcrumbs.

Experiment with Flavors

In case you don’t like every of the substances on this vegetarian stuffed zucchini recipe, you possibly can swap them out for another choices. Strive cherry tomatoes, pine nuts, pesto, or olives.

FAQs About Healthy Stuffed Zucchini

served healthy stuffed zucchini on wooden table

Do you eat the pores and skin on zucchini boats?

Sure! You possibly can eat the pores and skin on the zucchini boats. Simply be sure you clear the pores and skin correctly. 

Simply take into account that the bigger zucchinis could have more durable pores and skin and bitter style. So, lean towards use medium-sized zucchinis for these wholesome, stuffed zucchinis.  

Ought to I peel zucchini earlier than cooking?

No want! The zucchini pores and skin will make it in order that your quinoa stuffed zucchini holds collectively higher because it cooks. 

Extra Zucchini Recipes

In case you love these stuffed zucchini, then you could check out these different recipes.

healthy stuffed zucchini

Quinoa Stuffed Roasted Zucchini

Zucchini full of quinoa and walnuts served with a creamy puree made out of the cooked zucchini insides. Could be elegant or on daily basis. Nice with a easy aspect salad.

Prep Time: 20 minutes

Cook dinner Time: 25 minutes

Complete Time: 45 minutes

Course: Most important Course, Greens

Delicacies: Mediterranean

Weight loss plan: Gluten Free, Vegan

Key phrase: wholesome stuffed zucchini, quinoa stuffed zucchini, stuffed zucchini, vegetarian stuffed zucchini

Servings: 4 individuals

Energy: 386kcal

  • 90 gram quinoa
  • 850 gram zucchini or summer time squash
  • 50 gram walnuts
  • 40 gram golden raisins
  • 120 gram purple onion diced
  • 2 gram floor coriander
  • 5 gram salt
  • 1 gram floor pepper
  • 4 gram lemon zest
  • 45 ml lemon juice
  • 15 gram garlic minced
  • 60 ml olive oil divided
  • Cook dinner quinoa in keeping with bundle directions.

  • Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.

  • Wash and dry zucchini. Slice off each ends and reduce in half lengthwise.

  • Scoop about 1 – 1 ½”/2.5 – 4cm deep out of the zucchini flesh. Set additional flesh apart for later. Place zucchini boats open aspect up on baking sheet.

  • Coarsely chop raisins and walnuts.

  • In a medium bowl, mix quinoa, walnuts, raisins, and ½ c/60g diced onions. Add coriander, pepper, lemon zest, and ½ tsp/3g salt.

  • Combine the filling completely. Scoop into the hollowed-out zucchini, packing in as tightly as attainable. Drizzle 2 tbsp/30ml of olive oil over the zucchini.

  • Bake for 25 minutes till zucchini is barely tender and quinoa combination seems evenly browned on prime.

  • Whereas zucchini is baking, put together puree.

  • Warmth 2 tbsp/30ml olive oil in a medium saucepan over medium warmth. Caramelize ½ c/60g diced onion in oil for 4-5 minutes, stirring incessantly.

  • Scale back warmth to med-low. Add minced garlic, ¼ tsp/2g salt, and scooped out zucchini insides. Stir in lemon juice.

  • Cook dinner for 10 minutes, stirring commonly, till very tender. Utilizing an immersion blender or switch too a daily blender and puree till mild and creamy.

  • When zucchini are baked, serve instantly with puree.

Energy: 386kcalCarbohydrates: 36gProtein: 9gFats: 25gSaturated Fats: 3gSodium: 507mgPotassium: 881mgFiber: 6gSugar: 13gVitamin A: 425IUVitamin C: 47mgCalcium: 79mgIron: 3mg

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