Savory Quinoa-Stuffed Zucchini
I absolutely love how this recipe combines the heartiness of quinoa with the fresh, light taste of zucchini. It’s a fantastic way to enjoy a meal that feels comforting yet healthy!
Hey there!
I’ve been making these Savory Quinoa-Stuffed Zucchinis for ages, and they never disappoint.
There’s something so satisfying about digging into a warm, stuffed veggie, especially when it’s packed with flavors and nutrients.
This dish is a wonderful way to use up any extra zucchinis you might have lying around, and trust me, your taste buds will thank you for it!
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
Zucchini is such a versatile veggie! If you’re looking for a twist, try using yellow squash instead. The quinoa can be swapped for farro or brown rice if you prefer. And hey, if you don’t have black beans on hand, chickpeas work just as well!
Tips & Notes
- •I like to add a sprinkle of nutritional yeast to the filling for a cheesy flavor without the dairy.
- •If you want a bit of spice, toss in some diced jalapeños or a pinch of cayenne pepper!
Recipe Variations
- •For a Mediterranean twist, add some chopped olives and sun-dried tomatoes instead of the beans and corn.
- •Sometimes, I’ll top these with a little vegan cheese before baking for that melty goodness!
Storage & Freezing
These stuffed zucchinis can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or microwave when you're ready to enjoy!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the filling a day in advance and stuff the zucchinis just before baking. They make for a great meal prep option.
What can I do with leftover filling?
Leftover filling is amazing on its own! You can toss it in a salad, mix it with some greens for a wrap, or even enjoy it as a snack.
Rate this Recipe
Loading votes...
You May Also Like
Zesty Lime Tahini Dressing
This dressing is a burst of flavor that elevates any salad or grain bowl. I love how the zesty lime and creamy tahini blend together for a refreshing taste that feels like sunshine on a plate.
BLT
This vegan BLT has all the crispy, smoky goodness of the classic while being completely plant-based. I love how simple and satisfying it is to make!
Savory Miso Glazed Eggplant
This Savory Miso Glazed Eggplant is a delightful balance of umami and sweetness, making it a dish that I crave time and time again. The rich flavor of the miso glaze pairs beautifully with the tender eggplant, creating a comforting and satisfying meal.
I absolutely love how this recipe combines the heartiness of quinoa with the fresh, light taste of zucchini. It’s a fantastic way to enjoy a meal that feels comforting yet healthy!
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and the broth is absorbed.
- 3
While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until they’re translucent and fragrant.
- 4
Add the diced red bell pepper, corn, black beans, cumin, smoked paprika, salt, and pepper to the skillet. Stir everything together and cook for another 5 minutes, letting the flavors meld.
- 5
Once the quinoa is done, fluff it with a fork and add it to the skillet mixture. Stir until well combined.
- 6
Spoon this delicious filling into the halved zucchinis, packing it in generously.
- 7
Place the stuffed zucchinis in a baking dish, cover with foil, and bake for about 20 minutes.
- 8
Remove the foil and bake for an additional 10 minutes until the zucchinis are tender and slightly golden on top.
- 9
Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy!
Comments
Loading comments...