These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely sliced walnuts and raisins. Served with a velvety, vegan puree, these stuffed zucchinis produce a stylish main dish or an easy side salad.
These quinoa stuffed zucchinis are totally vegan and extremely flexible! You can quickly change out the filling active ingredients with other veggies and spices and have a totally brand-new meal!
All you do to make these vegetarian stuffed zucchinis is to hollow out the zucchini, fill them with your preferred veggies and grains, and pop them in the oven to bake.
Then you integrate the zucchini filling with lemon juice, garlic, salt, and onion, and you have your velvety zucchini sauce! It’s extremely basic, and extremely scrumptious!
This healthy stuffed zucchini dish is …
- plant- based
- gluten- complimentary
- soy- complimentary
- all set in 45 minutes
- a simple main dish
How to Make Healthy Stuffed Zucchini
- Cook the quinoa according to the plan directions and reserved.
- Preheat the oven and line a baking sheet with aluminum.
- Wash and dry the zucchinis. Slice of both ends off and cut them in half lengthwise.
- Scoop out the zucchini flesh so that the zucchini appears like a boat.
- Set aside the additional flesh for later on.
- Place the zucchini boats open side up on the baking sheet.
- Chop the raisins and the walnuts.
- In a medium bowl, integrate the raisins and walnuts with the quinoa and diced onions.
- Then include the coriander, pepper, lemon passion, and salt to the medium bowl.
- Mix the filling completely.
- Scoop the filling into the hollowed- out zucchini, loading it as firmly as possible.
- Drizzle olive oil over the zucchinis.
- Bake the vegetarian stuffed zucchini up until it is somewhat soft, and the quinoa mix is browned on top.
- While the quinoa stuffed zucchini remains in the oven, prepare the puree.
- Heat olive oil in a pan over the range.
- Caramelize the onions in the oil, stirring it often so as not to burn.
- Reduce the heat, and include the minced garlic, salt, and the scooped- out zucchini. Then stir in the lemon juice.
- Cook this over the range while stirring routinely up until the mix ends up being soft.
- Use an immersion mixer or a routine mixer to puree the mix up until it is light and velvety.
- When the zucchinis are done baking, serve them with the puree.
Scroll down for the complete dish with measurements and in-depth directions.
Tips & & Tricks
An immersion mixer resembles a hand mixer, however it acts more as a routine mixer. It’s typically utilized to mix soups and sauces while they’re still in the pot.
Sprinkle with Vegan Cheese
If you wish to make your filling a little velvety, after you’ve filled the healthy, stuffed zucchini boats, leading them with some vegan cheese.
If you wish to include a little crunch, spray the top of the cheese with Panko Japanese breadcrumbs.
Experiment with Flavors
If you do not like any of the active ingredients in this vegetarian stuffed zucchini dish, you can change them out for some other alternatives. Try cherry tomatoes, pine nuts, pesto, or olives.
FAQs About Healthy Stuffed Zucchini
Do you consume the skin on zucchini boats?
Yes! You can consume the skin on the zucchini boats. Just ensure you clean up the skin correctly.
Just remember that the bigger zucchinis might have harder skin and bitter taste. So, lean towards usage medium- sized zucchinis for these healthy, stuffed zucchinis.
Should I peel zucchini prior to cooking?
No require! The zucchini skin will make it so that your quinoa stuffed zucchini holds together much better as it cooks.
If you like these stuffed zucchini, then you should experiment with these other dishes.
Servings: 4 individuals
Calories: 386 kcal
- 90 gram quinoa
- 850 gram zucchini or summertime squash
- 50 gram walnuts
- 40 gram golden raisins
- 120 gram red onion diced
- 2 gram ground coriander
- 5 gram salt
- 1 gram ground pepper
- 4 gram lemon passion
- 45 ml lemon juice
- 15 gram garlic minced
- 60 ml olive oil divided
Cook quinoa according to package directions.
Preheat oven to 375 ° F/190 C. Line a baking sheet with aluminum.
Wash and dry zucchini. Slice off both ends and halved lengthwise.
Scoop about 1– 1 1/2″/ 2.5– 4cm deep out of the zucchini flesh. Set additional flesh aside for later on. Place zucchini boats open side up on baking sheet.
Coarsely slice raisins and walnuts.
In a medium bowl, integrate quinoa, walnuts, raisins, and 1/2 c/60 g diced onions. Add coriander, pepper, lemon passion, and 1/2 tsp/3g salt.
Mix the filling completely. Scoop into the hollowed- out zucchini, packaging in as firmly as possible. Drizzle 2 tablespoon/30 ml of olive oil over the zucchini.
Bake for 25 minutes up until zucchini is somewhat soft and quinoa mix looks gently browned on top.
While zucchini is baking, prepare puree.
Heat 2 tablespoon/30 ml olive oil in a medium pan over medium heat. Caramelize 1/2 c/60 g diced onion in oil for 4- 5 minutes, stirring often.
Reduce heat to med- low. Add minced garlic, 1/4 tsp/2g salt, and dug zucchini withins. Stir in lemon juice.
Cook for 10 minutes, stirring routinely, up until really soft. Using an immersion mixer or transfer too a routine mixer and puree up until light and velvety.
When zucchini are baked, serve instantly with puree.
Calories: 386 kcalCarbohydrates: 36 gProtein: 9 gFat: 25 gSaturatedFat: 3 gSodium: 507 mgPotassium: 881 mgFiber: 6 gSugar: 13 gVitamin A: 425 IUVitamin C: 47 mgCalcium: 79 mgIron: 3 mg