Vegan Oriental Stuffed Zucchini Recipe

Name: Vegan Oriental Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 medium white onion, chopped; 1 yellow bell pepper, chopped; 1 medium carrot, peeled and juliened; ½ cup sliced mushrooms; 2 garlic cloves, chopped; 1 teaspoon fresh ginger, finely minced; 2 teaspoons vegetable oil; 1 teaspoon toasted sesame oil; ½ teaspoon sambal oelek (more or less to taste); 1 teaspoon cornstarch; 2 tablespoons sake; ½ cup low sodium soy sauce; 2 cups cooked quinoa (sub cooked brown or white rice if desired); ¼ cup green onion, thinly sliced on the bias; salt and pepper

Servings: persons

4 medium zucchini
1 medium white onion, chopped
1 yellow bell pepper, chopped
1 medium carrot, peeled and juliened
½ cup sliced mushrooms
2 garlic cloves, chopped
1 teaspoon fresh ginger, finely minced
2 teaspoons vegetable oil
1 teaspoon toasted sesame oil
½ teaspoon sambal oelek (more or less to taste)
1 teaspoon cornstarch
2 tablespoons sake
½ cup low sodium soy sauce
2 cups cooked quinoa (sub cooked brown or white rice if desired)
¼ cup green onion, thinly sliced on the bias
salt and pepper

1
Heat oven to 350 degrees.
2
Cut zucchini in half lengthwise and hollow out centers.
3
Place in an oblong baking dish.
4
Heat oils in a large pan over medium heat.
5
Add onion, bell pepper, carrots, mushrooms and a pinch of salt and cook, stirring occasionally, until onions are translucent and vegetables are tender, 5-8 minutes.
6
Add garlic, ginger and sambal and cook 1 minute more.
7
Stir cornstarch and sake together in a small bowl until cornstarch is dissolved.
8
Add cornstarch mixture and soy sauce to pan and stir for 1 minute.
9
Remove from heat.
10
Stir in quinoa and green onion.
11
Season to taste with salt and pepper.
12
Spoon mixture into zucchini halves.
13
Bake 15 minutes, or until zucchini is tender.

179

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 16 ingredients. The key ingredients include: 4 medium zucchini, 1 medium white onion, chopped, 1 yellow bell pepper, chopped, 1 medium carrot, peeled and juliened, and more.

Yes, Vegan Oriental 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!

Vegan Oriental Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions