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These wholesome stuffed zucchini are oven baked and stuffed with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for a sublime essential course or a easy aspect salad.
These quinoa stuffed zucchinis are fully vegan and tremendous versatile! You’ll be able to simply change out the filling elements with different greens and spices and have a totally new meal!
All you do to make these vegetarian stuffed zucchinis is to hole out the zucchini, fill them along with your favourite greens and grains, and pop them within the oven to bake.
Then you definitely mix the zucchini filling with lemon juice, garlic, salt, and onion, and you’ve got your creamy zucchini sauce! It’s tremendous easy, and tremendous scrumptious!
This wholesome stuffed zucchini recipe is…
- vegan
- vegetarian
- plant-based
- gluten-free
- soy-free
- prepared in 45 minutes
- a straightforward essential course
Make Wholesome Stuffed Zucchini
- Cook dinner the quinoa in response to the package deal directions and put aside.
- Preheat the oven and line a baking sheet with aluminum.
- Wash and dry the zucchinis. Slice of each ends off and lower them in half lengthwise.
- Scoop out the zucchini flesh in order that the zucchini appears like a ship.
- Put aside the additional flesh for later.
- Place the zucchini boats open aspect up on the baking sheet.
- Chop the raisins and the walnuts.
- In a medium bowl, mix the raisins and walnuts with the quinoa and diced onions.
- Then add the coriander, pepper, lemon zest, and salt to the medium bowl.
- Combine the filling completely.
- Scoop the filling into the hollowed-out zucchini, packing it as tightly as attainable.
- Drizzle olive oil over the zucchinis.
- Bake the vegetarian stuffed zucchini till it’s barely delicate, and the quinoa combination is browned on high.
- Whereas the quinoa stuffed zucchini is within the oven, put together the puree.
- Warmth olive oil in a saucepan over the range.
- Caramelize the onions within the oil, stirring it continuously in order to not burn.
- Scale back the warmth, and add the minced garlic, salt, and the scooped-out zucchini. Then stir within the lemon juice.
- Cook dinner this over the range whereas stirring often till the combination turns into delicate.
- Use an immersion blender or a daily blender to puree the combination till it’s mild and creamy.
- When the zucchinis are carried out baking, serve them with the puree.
Scroll down for the total recipe with measurements and detailed directions.
Ideas & Tips
Immersion Blender
An immersion blender is sort of a hand mixer, however it acts extra as a daily blender. It’s typically used to mix soups and sauces whereas they’re nonetheless within the pot.
Variations
Sprinkle with Vegan Cheese
If you wish to make your filling a little bit creamy, after you’ve crammed the wholesome, stuffed zucchini boats, high them with some vegan cheese.
If you wish to add a little bit crunch, sprinkle the highest of the cheese with Panko Japanese breadcrumbs.
Experiment with Flavors
Should you don’t like several of the elements on this vegetarian stuffed zucchini recipe, you may change them out for another choices. Strive cherry tomatoes, pine nuts, pesto, or olives.
FAQs About Wholesome Stuffed Zucchini
Do you eat the pores and skin on zucchini boats?
Sure! You’ll be able to eat the pores and skin on the zucchini boats. Simply be sure to clear the pores and skin correctly.
Simply take into account that the bigger zucchinis might have more durable pores and skin and bitter style. So, lean towards use medium-sized zucchinis for these wholesome, stuffed zucchinis.
Ought to I peel zucchini earlier than cooking?
No want! The zucchini pores and skin will make it in order that your quinoa stuffed zucchini holds collectively higher because it cooks.
Extra Zucchini Recipes
Should you love these stuffed zucchini, then you have to check out these different recipes.
Servings: 4 individuals
Energy: 386kcal
- 90 gram quinoa
- 850 gram zucchini or summer season squash
- 50 gram walnuts
- 40 gram golden raisins
- 120 gram pink onion diced
- 2 gram floor coriander
- 5 gram salt
- 1 gram floor pepper
- 4 gram lemon zest
- 45 ml lemon juice
- 15 gram garlic minced
- 60 ml olive oil divided
Cook dinner quinoa in response to package deal directions.
Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.
Wash and dry zucchini. Slice off each ends and lower in half lengthwise.
Scoop about 1 – 1 ½”/2.5 – 4cm deep out of the zucchini flesh. Set further flesh apart for later. Place zucchini boats open aspect up on baking sheet.
Coarsely chop raisins and walnuts.
In a medium bowl, mix quinoa, walnuts, raisins, and ½ c/60g diced onions. Add coriander, pepper, lemon zest, and ½ tsp/3g salt.
Combine the filling completely. Scoop into the hollowed-out zucchini, packing in as tightly as attainable. Drizzle 2 tbsp/30ml of olive oil over the zucchini.
Bake for 25 minutes till zucchini is barely delicate and quinoa combination appears frivolously browned on high.
Whereas zucchini is baking, put together puree.
Warmth 2 tbsp/30ml olive oil in a medium saucepan over medium warmth. Caramelize ½ c/60g diced onion in oil for 4-5 minutes, stirring continuously.
Scale back warmth to med-low. Add minced garlic, ¼ tsp/2g salt, and scooped out zucchini insides. Stir in lemon juice.
Cook dinner for 10 minutes, stirring often, till very delicate. Utilizing an immersion blender or switch too a daily blender and puree till mild and creamy.
When zucchini are baked, serve instantly with puree.
Energy: 386kcalCarbohydrates: 36gProtein: 9gFats: 25gSaturated Fats: 3gSodium: 507mgPotassium: 881mgFiber: 6gSugar: 13gVitamin A: 425IUVitamin C: 47mgCalcium: 79mgIron: 3mg
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