Stuffed Zucchini
Deliciously savory stuffed zucchini filled with a wholesome mixture of quinoa, vegetables, and spices.
Stuffed zucchini is a delightful and nutritious dish that showcases the versatility of vegetables in vegan cooking.
This recipe features tender zucchini filled with a flavorful quinoa and vegetable mix, making it a perfect main course or side dish for any meal.
For more delicious and healthy vegan recipes, visit vegancooking.recipes.
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 can be substituted with eggplant or bell peppers for different flavors. Quinoa can be replaced with brown rice or farro if preferred.
Tips & Notes
- •For added flavor, try adding fresh herbs like basil or parsley to the stuffing.
- •If you prefer a bit of spice, add crushed red pepper flakes to the vegetable mixture.
Recipe Variations
- •Add black beans or chickpeas to the stuffing for extra protein.
- •Top the stuffed zucchini with a drizzle of tahini or a vegan cheese sauce before baking.
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 make the stuffing ahead of time?
Yes, you can prepare the quinoa and vegetable mixture a day in advance and store it in the refrigerator. Just stuff the zucchini and bake when ready.
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Deliciously savory stuffed zucchini filled with a wholesome mixture of quinoa, vegetables, and spices.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Rinse the quinoa under cold water, then combine it with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked.
- 3
While the quinoa is cooking, prepare the zucchini. Cut each zucchini in half lengthwise and scoop out the seeds with a spoon, creating a hollow shell for the filling.
- 4
In a large skillet, heat olive oil over medium heat. Add the chopped red onion and bell pepper, sautéing for about 5 minutes until softened.
- 5
Add the minced garlic and halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
- 6
Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Stir in Italian seasoning, salt, black pepper, and nutritional yeast. Mix until well combined.
- 7
Spoon the quinoa and vegetable mixture into the hollowed zucchini halves, packing the filling gently.
- 8
Place the stuffed zucchini halves in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25 minutes.
- 9
Remove the foil and bake for an additional 5-10 minutes, until the zucchini is tender and slightly golden.
- 10
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed zucchini!
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