It’s been a couple of weeks since I’ve posted anything. January is one of the most hectic months for me. Most of my days have involved lots of numbers, too much paperwork, and just basically, trying to pack away twenty-thirteen and start a fresh new year.
But…in between all of that…I made this. Twice. In one week.
There’s just so much I love about this dish. Aside from how delicious it is, this meal is super healthy, easy to make, and can be prepared in advance and baked a day or even two later. Zucchini has a high water content, making it low in calories. So, once you stuff it with some flavorful veggies and the protein rich superfood quinoa, top with just a bit of mozzarella…you’ve got an amazing healthy meal. This is a light dish, so I serve it with a nice big salad or a bowl of hot soup.
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium red pepper, finely diced
- 2 Roma tomatoes or ½ C. grape tomatoes, finely diced
- 6 medium zucchini, halved lengthwise
- 1 - 2 sprigs fresh thyme leaves
- salt and pepper to taste
- 1 cup baby spinach leaves, chopped
- 1 cup cooked red quinoa
- 3 - 4 large fresh basil leaves, torn
- 1 tablespoon Parmesan, grated (optional)
- ½ cup mozzarella, grated
- In a 12" skillet over medium high heat, add the olive oil, onion and red pepper. Reduce the heat to medium and sauté just until the onion softens a bit.
- While you wait for the onions to soften, scoop just a bit of each zucchini out with a round scoop (or use a round measuring spoon). Chop the scooped bits up into a small dice put the zucchini aside.
- Add the tomato, zucchini bits, thyme leaves and some salt and pepper to the pan. Continue to sauté for another couple of minutes. Add the spinach and stir until the spinach wilts down.
- Remove the pan from the heat and add the cooked quinoa and sprinkle with some fresh basil leaves. Add the Parmesan if using. Stir to combine and set aside.
- Preheat your oven to 375 degrees.
- Line a baking sheet with foil or parchment for easy clean up. Arrange the zucchini on the sheet. Using a small spoon (I use a regular teaspoon) divide the mixture between all of the zucchini. Cover the baking sheet with foil. You can refrigerate at this point up to a couple of days if you'd like to serve it later. Otherwise, place the sheet in the oven and bake for 30 minutes, covered.
- After 30 minutes, uncover and top each zucchini with some mozzarella. Place the sheet back in the oven and bake for another 10 minutes. If you'd like a browner top, raise the rack in the oven to the highest spot.
- Remove from the oven and serve.
Always rinse quinoa in a fine mesh sieve before cooking. That removes the saponins, a powdery coating that can cause a bitter taste.
I cover the zucchini with aluminum foil while baking because if you don't, the quinoa will get a bit crunchy.
If you'd like, you can try topping this dish with a bit of a light marinara sauce!
To keep this vegan, eliminate the Parmesan and mozzarella. Use vegan substitutes if you'd like.
I made extras, my vegetarian friend was coming over for her birthday diner. So glad I did, we can have them again tonight. Added some black olives. Absolutely delicious.
You’re a sweet friend, Caroline! Love that you added black olives…I need to do that! So glad you enjoyed these and thanks so much for letting me know!
Doing this tonight for a dinner tomorrow. Adding calamata or alphonso olives and garlic. More generous with the herbs. Giving a try with stuffing the squash, then baking, before I go with the zucchini boats. I’ll add a posting to tell you how the stuffed version pans out.
I’d love to hear how you liked it, Charles! Love the addition of olives! I’m definitely going to try that!
I had all of the ingredients on hand, except for mozzarella. I used feta instead. Wow – fantastic!
Ooooh…feta sounds amazing. I’ll have to try that next time. Thanks so much, Linda! :)
I love this!!!! I added just a little bit of feta cheese instead of the parmesan and it was really good! Thought that it was going to be too heavy with the mozzarella cheese, so I just sprinkled just a bit on top…. Thank you for this amazing recipe!
Oooh…the feta sounds amazing, Latissa! I’ll have to try that! Thanks for your kind words…I’m so happy you enjoyed it!
Thanks for sharing this recipe. I’ve adapted it to a casserole (i cut up the zucchini and mix all of the ingredients together), and it is a favorite in my family. Cheers!
Christina, that is such a genius idea! I can’t wait to try that! Thanks so much for sharing and so happy you and your family enjoyed it!
I made these and have to say they were Yummy! Definitely will be making these again. Thanks for the recipe.
Thank you, Sharon! So happy you liked them! :)
Could you freeze these
I’ve never tried freezing these, Denise. I’m not sure how they would turn out, but I do know zucchini holds a lot of water in it and I’d be afraid that they may be watery once defrosted. If you give it a try, I’d love to hear how it turns out!
Hello! I am new to your website and I just absolutely LOVE it! This recipe looks amazing. I am gluten-free and finding that I really like quinoa! Fun to find this recipe- can’t wait to share it on Pinterest!
These were awesome! I added garlic though when frying the onion, as well as some flat-leaf parsley with the basil. Served it with lemon & paprika roasted potatoes and some steamed green beans with a lemon, garlic & smoked paprika yoghurt dressing.
I’m so happy to hear you liked this so much! I love the sound of those potatoes and the green beans! Now, that is a healthy and delicious dinner! Thanks so much for sharing!
I love zucchini boats! I have never done them with quinoa, will have to try soon.
Thanks so much Carrie! I hope you have a chance to try them with the quinoa…let me know!
Wow – this looks sooo delicious!! Perfect for me – vegetarian and gluten free! Thanks for sharing this recipe my dear – I’m definitely trying it this weekend! xo
I’m so happy this recipe works so well for you Jessica! You’re the sweetest…I hope you love it!
I used to HATE stuffed vegetables as a kid, but now as an adult, I’m growing to love them. This looks SO good!
I have seen different variations of stuffed zucchini several times now, and yours looks and sounds the best! Adding to my list to make asap! Pinned, Stumbled, Tweeted. You know how we food blogger share!! Great photos too!
Awww…thanks so much Shanna! I’m thrilled you like it!
This made my mouth water! YUM! I love that it’s so healthy. Pinned!
I’m so glad you like this Kristi! Thank you so much for pinning!
This looks insanely delicious! I adore stuffed zucchini but have never made it with quinoa – awesome idea! Stunning pics, too! Can’t pin fast enough … :D
Thanks so much Shelley! It really is delicious with quinoa, but you could use any of your favorite grains! Thanks for pinning!
Umm….
I am going to Try this! :-)
I’m glad to hear it Akiyia! Let me know how you like it!
This sounds so good I will make it for Sunday with some pasta.
Thank you Rosie! Let me know how you like it!
I love love love stuffed zucchini. We grew zucchini in our garden, and I had more zucchini than I knew what to do with. Best problem ever! Was making a lot of stuffed zucchini, but never thought of adding quinoa. Looks delicious!
I’m so jealous that you grow your own zucchini Natalie! I want a garden terribly! I need to make that happen this spring! I know zucchini plants grow like crazy! You’ll be able to make this for a party! ;)
Caroline, this looks fantastic! I’m getting the ingredients to try today. It’s a full meal in one!
I’m thrilled you’ll be making this Michelle! Let me know what you think!