Quinoa Stuffed Zucchini Recipe

Name: Quinoa Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Quinoa, Uncooked; 1 cup Vegetable Or Chicken Broth; 1 Tablespoon Olive Oil; 1 whole Large Onion, Diced; 1 whole Red Pepper, Diced; 3 whole Carrots, Peeled And Diced; 5 whole Tomatoes, Diced; 3 cloves Garlic, Minced; 1/2 teaspoons Salt And Pepper, Or To Taste; 4 whole Zucchini; 2 ounces, weight Queso Fresco Or Cotija

Servings: persons

1/2 cups Quinoa, Uncooked
1 cup Vegetable Or Chicken Broth
1 Tablespoon Olive Oil
1 whole Large Onion, Diced
1 whole Red Pepper, Diced
3 whole Carrots, Peeled And Diced
5 whole Tomatoes, Diced
3 cloves Garlic, Minced
1/2 teaspoons Salt And Pepper, Or To Taste
4 whole Zucchini
2 ounces, weight Queso Fresco Or Cotija

1
In a sauce pan, combine quinoa and broth. Bring to a boil, lower the heat and simmer for 15 minutes. Turn off the heat and set aside.
2
Heat oil in a pan, add onion and cook until translucent. Add red pepper and carrots and cook for another 5 minutes. Add tomatoes, garlic, salt and pepper. Continue to cook until tomatoes have cooked down. Then add the quinoa, turn off the heat and stir together.
3
Slice the zucchinis in half lengthwise and spoon out the center (I actually diced up the stuff I spooned out and added it to the quinoa mixture. No waste!).
4
Fill the zucchini with the quinoa mixture and bake at 400u00b0F for about 30 minutes (depending on the size of your zucchini, times may differ). I used the toaster oven.
5
Take the zucchini out of the oven, sprinkle with cheese and bake for an additional 5 minutes, or until the cheese has melted.
6
Serve and enjoy!

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Quinoa, Uncooked, 1 cup Vegetable Or Chicken Broth, 1 Tablespoon Olive Oil, 1 whole Large Onion, Diced, and more.

Yes, Quinoa Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions