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Vegetable and Quinoa Stuffed Zucchini is a super easy healthy dinner you can make days ahead of time. Incredibly delicious! | @tasteLUVnourish

Vegetable and Quinoa Stuffed Zucchini

January 22, 2014 By Caroline 40 Comments

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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.

Vegetable and Quinoa Stuffed Zucchini is a super easy healthy dinner you can make days ahead of time. Incredibly delicious! | @tasteLUVnourish

Vegetable and Quinoa Stuffed Zucchini

Serves: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 1 medium red pepper finely diced
  • 2 Roma tomatoes or 1/2 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)
  • 1/2 cup mozzarella grated

Instructions

  • 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.

Notes

To yield one cup of cooked quinoa, cook 1/3 cup of dry quinoa in about 2/3 cup of water. I like to prepare a whole pot of quinoa (1 cup quinoa in 2 cups of water. It will yield 3 cups cooked). I love having cooked quinoa in the fridge. Use it as breakfast with vanilla almond milk and some fruit, warm it up and top it with an egg or add it to some sautéed veggies as a great side dish with dinner or for lunch! Quinoa is pretty awesome!
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.
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Vegetable and Quinoa Stuffed Zucchini is a super easy healthy dinner you can make days ahead of time. Incredibly delicious! | @tasteLUVnourish

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Filed Under: Dinner, Lunch, Sides, Vegetables Tagged With: baked, cheese, dinner, gluten free, healthy, how to make stuffed zucchini, low fat, lunch, mozzarella, olive oil, onion, parmesan, quinoa, recipe, red pepper, red quinoa, spinach, stuffed, the best vegetable stuffed zucchini, thyme, tomato, vegan, vegetable, vegetables, vegetarian, vegetarian stuffed zucchini, zucchini

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Reader Interactions

Comments

  1. Nicola

    July 29, 2019 at 9:07 pm

    5 stars
    These were delish. I added ricotta and omitted mozza because it’s what I had on hand. Also added in some lemon zest and chili flakes to jazz up the veg a bit more :) I found I had to boil down veg longer due to the amount of water.

    Reply
    • Caroline

      August 6, 2019 at 9:12 am

      Love the way you adapted this, Nicola! Sounds yummy! Thanks so much for sharing! xo

      Reply
  2. Amanda

    December 6, 2018 at 4:58 pm

    I saw your recipe today and it looked so good I went out and got the couple ingredients I was missing. They’re in the oven now; cant wait to try them!!

    Reply
    • Caroline

      December 12, 2018 at 8:52 am

      That’s awesome, Amanda! Hope you loved them! :)

      Reply
  3. Caroline

    October 19, 2018 at 12:04 pm

    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.

    Reply
    • Caroline

      October 24, 2018 at 10:47 am

      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!

      Reply
  4. charles saydah

    July 28, 2018 at 3:31 pm

    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.

    Reply
    • Caroline

      August 10, 2018 at 4:43 pm

      I’d love to hear how you liked it, Charles! Love the addition of olives! I’m definitely going to try that!

      Reply
  5. Linda

    September 24, 2017 at 3:47 pm

    I had all of the ingredients on hand, except for mozzarella. I used feta instead. Wow – fantastic!

    Reply
    • Caroline

      October 10, 2017 at 10:59 am

      Ooooh…feta sounds amazing. I’ll have to try that next time. Thanks so much, Linda! :)

      Reply
  6. Latissa

    July 15, 2016 at 6:02 am

    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!

    Reply
    • Caroline

      July 15, 2016 at 7:22 pm

      Oooh…the feta sounds amazing, Latissa! I’ll have to try that! Thanks for your kind words…I’m so happy you enjoyed it!

      Reply
  7. Christina

    September 25, 2015 at 8:09 pm

    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!

    Reply
    • Caroline Hurley

      September 28, 2015 at 9:48 am

      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!

      Reply
  8. Sharon

    June 9, 2015 at 9:40 pm

    I made these and have to say they were Yummy! Definitely will be making these again. Thanks for the recipe.

    Reply
    • Caroline Hurley

      June 11, 2015 at 3:54 pm

      Thank you, Sharon! So happy you liked them! :)

      Reply
  9. Denise

    May 13, 2014 at 12:57 pm

    Could you freeze these

    Reply
    • Caroline Hurley

      May 14, 2014 at 12:23 pm

      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!

      Reply
  10. Amy @ItsAMindfulLife

    April 13, 2014 at 1:16 pm

    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!

    Reply
  11. petesjoy

    February 22, 2014 at 8:16 pm

    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.

    Reply
    • Caroline

      February 23, 2014 at 2:00 pm

      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!

      Reply
  12. carrie@bakeaholicmama

    January 28, 2014 at 6:28 pm

    I love zucchini boats! I have never done them with quinoa, will have to try soon.

    Reply
    • Caroline

      January 30, 2014 at 4:28 pm

      Thanks so much Carrie! I hope you have a chance to try them with the quinoa…let me know!

      Reply
  13. Jessica (Coco/Mingo)

    January 27, 2014 at 10:03 pm

    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

    Reply
    • Caroline

      January 28, 2014 at 11:44 am

      I’m so happy this recipe works so well for you Jessica! You’re the sweetest…I hope you love it!

      Reply
  14. ATasteOfMadness

    January 27, 2014 at 2:16 am

    I used to HATE stuffed vegetables as a kid, but now as an adult, I’m growing to love them. This looks SO good!

    Reply
  15. Shanna@ pineapple and coconut

    January 26, 2014 at 8:20 pm

    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!

    Reply
    • Caroline

      January 27, 2014 at 6:19 pm

      Awww…thanks so much Shanna! I’m thrilled you like it!

      Reply
  16. Kristi @ Inspiration Kitchen

    January 25, 2014 at 8:28 am

    This made my mouth water! YUM! I love that it’s so healthy. Pinned!

    Reply
    • Caroline

      January 25, 2014 at 8:36 am

      I’m so glad you like this Kristi! Thank you so much for pinning!

      Reply
  17. Shelley @ Two Healthy Kitchens

    January 25, 2014 at 12:01 am

    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

    Reply
    • Caroline

      January 25, 2014 at 8:34 am

      Thanks so much Shelley! It really is delicious with quinoa, but you could use any of your favorite grains! Thanks for pinning!

      Reply
  18. akiyia

    January 24, 2014 at 11:26 pm

    Umm….
    I am going to Try this! :-)

    Reply
    • Caroline

      January 25, 2014 at 8:31 am

      I’m glad to hear it Akiyia! Let me know how you like it!

      Reply
  19. Rosie

    January 23, 2014 at 1:51 pm

    This sounds so good I will make it for Sunday with some pasta.

    Reply
    • Caroline

      January 23, 2014 at 3:19 pm

      Thank you Rosie! Let me know how you like it!

      Reply
  20. Natalie @ Tastes Lovely

    January 23, 2014 at 11:32 am

    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!

    Reply
    • Caroline

      January 23, 2014 at 3:16 pm

      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! ;)

      Reply
  21. Michelle @Mimis in the Kitchen

    January 23, 2014 at 10:48 am

    Caroline, this looks fantastic! I’m getting the ingredients to try today. It’s a full meal in one!

    Reply
    • Caroline

      January 23, 2014 at 3:13 pm

      I’m thrilled you’ll be making this Michelle! Let me know what you think!

      Reply

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My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

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