• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Healthy Stuffed Zucchini

    Published: Jan 7, 2021 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad. 

    upclose detail of zucchini on a fork

    These quinoa stuffed zucchinis are completely vegan and super versatile! You can easily switch out the filling ingredients with other vegetables and spices and have a completely new meal!

    All you do to make these vegetarian stuffed zucchinis is to hollow out the zucchini, fill them with your favorite vegetables and grains, and pop them in the oven to bake.

    Then you combine the zucchini filling with lemon juice, garlic, salt, and onion, and you have your creamy zucchini sauce! It’s super simple, and super delicious!

    This healthy stuffed zucchini recipe is... 

    • vegan
    • vegetarian
    • plant-based
    • gluten-free
    • soy-free
    • ready in 45 minutes
    • an easy main course

    How to Make Healthy Stuffed Zucchini

    collage of the process in making this zucchini recipe
    1. Cook the quinoa according to the package instructions and set aside. 
    2. Preheat the oven and line a baking sheet with aluminum. 
    3. Wash and dry the zucchinis. Slice of both ends off and cut them in half lengthwise. 
    4. Scoop out the zucchini flesh so that the zucchini looks like a boat. 
    5. Set aside the extra flesh for later. 
    6. Place the zucchini boats open side up on the baking sheet. 
    7. Chop the raisins and the walnuts.
    8.  In a medium bowl, combine the raisins and walnuts with the quinoa and diced onions. 
    9. Then add the coriander, pepper, lemon zest, and salt to the medium bowl. 
    10. Mix the filling thoroughly. 
    11. Scoop the filling into the hollowed-out zucchini, packing it as tightly as possible. 
    12. Drizzle olive oil over the zucchinis. 
    13. Bake the vegetarian stuffed zucchini until it is slightly soft, and the quinoa mixture is browned on top. 
    14. While the quinoa stuffed zucchini is in the oven, prepare the puree. 
    15. Heat olive oil in a saucepan over the stove. 
    16. Caramelize the onions in the oil, stirring it frequently so as not to burn. 
    17. Reduce the heat, and add the minced garlic, salt, and the scooped-out zucchini. Then stir in the lemon juice. 
    18. Cook this over the stove while stirring regularly until the mixture becomes soft. 
    19. Use an immersion blender or a regular blender to puree the mixture until it is light and creamy. 
    20. When the zucchinis are done baking, serve them with the puree. 

    Scroll down for the full recipe with measurements and detailed instructions.

    Tips & Tricks

    ingredients for vegetarian stuffed zucchini

    Immersion Blender

    An immersion blender is like a hand mixer, but it acts more as a regular blender. It’s often used to blend soups and sauces while they’re still in the pot. 

    Variations

    healthy stuffed zucchini served on a dish on wooden table

    Sprinkle with Vegan Cheese

    If you want to make your filling a little creamy, after you’ve filled the healthy, stuffed zucchini boats, top them with some vegan cheese.

    If you want to add a little crunch, sprinkle the top of the cheese with Panko Japanese breadcrumbs.

    Experiment with Flavors

    If you don’t like any of the ingredients in this vegetarian stuffed zucchini recipe, you can switch them out for some other options. Try cherry tomatoes, pine nuts, pesto, or olives.

    FAQs About Healthy Stuffed Zucchini

    served healthy stuffed zucchini on wooden table

    Do you eat the skin on zucchini boats?

    Yes! You can eat the skin on the zucchini boats. Just make sure you clean the skin properly. 

    Just keep in mind that the larger zucchinis may have tougher skin and bitter taste. So, lean toward use medium-sized zucchinis for these healthy, stuffed zucchinis.  

    Should I peel zucchini before cooking?

    No need! The zucchini skin will make it so that your quinoa stuffed zucchini holds together better as it cooks. 

    More Zucchini Recipes

    If you love these stuffed zucchini, then you must try out these other recipes.

    • Freekeh, Zucchini, and Pistachio Salad
    • Sweet Chili Zucchini with Lime-Almond Dipping Sauce
    • Mushroom and Zucchini Quesadillas with Cilantro Pesto
    • Zucchini Vegetables Delight
    healthy stuffed zucchini

    Quinoa Stuffed Roasted Zucchini

    Zucchini stuffed with quinoa and walnuts served with a creamy puree made from the cooked zucchini insides. Can be elegant or every day. Great with a simple side salad.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Course: Main Course, Vegetables
    Cuisine: Mediterranean
    Diet: Gluten Free, Vegan
    Keyword: healthy stuffed zucchini, quinoa stuffed zucchini, stuffed zucchini, vegetarian stuffed zucchini
    Servings: 4 people
    Calories: 386kcal
    Author: Oh My Veggies

    Ingredients

    • ½ cup quinoa
    • 4 large zucchini or summer squash
    • ½ cup walnuts
    • ¼ cup golden raisins
    • 1 red onion diced
    • ½ tsp ground coriander
    • 1 tsp salt
    • ¼ tsp ground pepper
    • lemon zest from one lemon
    • lemon juice from one lemon
    • 2 cloves garlic minced
    • ¼ cup olive oil divided
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F. Line a baking sheet with aluminum foil.
    • Cook quinoa according to package instructions. Set aside.
      vegetarian stuffed zucchini
    • Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
      quinoa stuffed zucchini
    • Scoop about 1 - 1 ½” deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
    • Coarsely chop raisins and walnuts.
      vegetarian stuffed zucchini
    • In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions. Add coriander, pepper, lemon zest, and ½ tsp salt.
      vegetarian stuffed zucchini
    • Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tbsp of olive oil over the zucchini.
      quinoa stuffed zucchini
    • Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
      quinoa stuffed zucchini
    • While zucchini is baking, prepare puree.
    • Heat 2 tbsp olive oil in a medium saucepan over medium heat. Caramelize ½ cup diced onion in oil for 4-5 minutes, stirring frequently.
      quinoa stuffed zucchini
    • Reduce heat to med-low. Add minced garlic, ¼ tsp salt, and scooped out zucchini insides. Stir in lemon juice.
    • Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
      quinoa stuffed zucchini
    • When zucchini are baked, serve immediately with the puree on the side as a sauce.
      healthy stuffed zucchini

    Nutrition

    Calories: 386kcalCarbohydrates: 36gProtein: 9gFat: 25gSaturated Fat: 3gSodium: 507mgPotassium: 881mgFiber: 6gSugar: 13gVitamin A: 425IUVitamin C: 47mgCalcium: 79mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    « Vegan Tomato Gazpacho
    Vegan BBQ Tempeh (Gluten-free) »

    Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes quinoa, walnuts, zucchini

    Reader Interactions

    Comments

    1. Orsdia says

      January 11, 2021 at 2:45 am

      Never thought Zucchini can be this easy to make. Thanks For Sharing

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • 15+ Vegan Taco Recipes
    • Vegetarian Valentine’s Day Dinner Ideas
    • Tasty Vegetarian Pot Pies
    • 35+ Sweet Treats for Valentine’s Day

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    742 shares