This Vegan Stuffed Zucchini with quinoa and walnut stuffing is spiced with rosemary, sage, and thyme! It’s a healthy and hearty meal full of nutrients and plant protein!
Save This Recipe
Enter your email and we'll send this recipe to your inbox!
Jump to:
During the summer months, zucchini are large and plentiful. If you allow your zucchini to grow, they can become huge and thick, perfect for scooping out the center and stuffing with your favorite filling.
After a recent trip to the farmer’s market, I brought home a large and fat zucchini, perfect for stuffing. However, if you don’t have a large zucchini, you can use a regular size zucchini, cutting it lengthwise and scooping out the center to create a zucchini boat.
The stuffing is what makes this meal truly special! It starts with a mirepoix, a combination of celery, carrots, and onion, bringing an aromatic flavor to the meal. I added rosemary, thyme, and sage to give this stuffing an autumn feel, which makes this dish a perfect recipe for a vegan Thanksgiving meal.
But this dish has tons of plant protein with quinoa and walnuts for extra texture and crunch. It’s healthy, simple to make, and super flavorful for a satisfying autumn meal!
💗 Why You’ll Love This Stuffed Zucchini
- Super flavorful stuffing.
- Quinoa and walnuts add plant protein, making this a healthy and hearty meal.
- All ingredients are vegan, dairy-free, oil-free, and gluten-free.
- It’s a simple meal you can make on a weekday!
- It’s loaded with fresh veggies, vitamins, and nutrients.
🥣 Ingredients and Notes
Zucchini: If you can’t find a large-fat zucchini, you can make this recipe using 4 regular-size zucchini, and cutting them lengthwise.
Quinoa: There are many different types of quinoa to choose from. Feel free to use the kind you like best. I used white quinoa, but I also love using multi-colored quinoa.
Vegetable Stock: Use homemade or store-bought low-sodium.
Celery: You’ll need four ribs diced finely.
Carrots: Use two large carrots finely diced.
Onion: I used a red onion because I like the added color, but you can also use a white or yellow onion diced finely.
Walnuts: Coarsely chopped.
Soy Sauce: Adds flavor and saltiness.
Garlic Powder: Rubbed on the zucchini before baking.
Sage, Thyme, and Rosemary: Added to the stuffing. Use dried or fresh. I used dried. If using fresh, double the amount.
Fresh Parsley: Used as a garnish.
Salt and Pepper: Since this recipe uses vegetable stock and soy sauce, you won’t need to add much additional salt—taste before adding.
📖 Variations and Substitutions
- Use this quinoa stuffing for other veggies such as acorn, butternut, or yellow squash. This also makes an excellent stuffing for bell peppers or try this vegan stuffed peppers recipe.
- Don’t like walnuts? Leave them out. You can use pecans, cashews, or almonds instead. If you’re looking for a nut-free option, try pumpkin seeds.
- Change up the spices. Add your favorite autumn spices to the stuffing. Consider oregano, marjoram, or Italian seasoning.
🔪 Tools and Equipment
- Baking pan to bake the stuffed zucchini.
- Sauté pan or large skillet to make the quinoa walnut stuffing.
- Cutting board and chopping knife to prepare the vegetables
- Measuring cups and spoons to measure out the ingredients.
👩🏻🍳 How to Make Vegan Stuffed Zucchini
- Preheat the oven to 350° F. If using a large, fat zucchini, slice it into 4-5 large pieces. If using smaller and thinner zucchini, chop lengthwise. Scoop out the inner flesh, leaving a ¼-inch border—dust with garlic powder. Place on a baking tray. Bake for 10 minutes or until tender.
- While the zucchini are baking, prepare the stuffing. Add ¼ cup of vegetable stock or olive oil to a sauté pan over medium heat. Add the diced onions, celery, and carrots. Cook for 3-5 minutes or until the veggie mixture softens.
- Add the soy sauce, rosemary, thyme, and sage. Stir to combine. Heat for another 2 minutes or until fragrant.
- Add the quinoa and vegetable stock to the pan. Cover and simmer for 15 minutes or until the quinoa has fully cooked. Add ¼-1/2 cup more vegetable stock if the quinoa needs more liquid. Add the walnuts once the quinoa is cooked through.
- Fill the cooked zucchini with the quinoa stuffing. Cover and bake for another 20 minutes. Sprinkle with fresh parsley, and serve!
📝 Expert Tips
- You don’t need a large zucchini to make this recipe. You can make these using regular-sized zucchini any time of the year.
- You can find these in the summer if you want to use a large zucchini, like the one pictured. I always find them at the farmer’s markets but rarely see the big ones in the grocery stores.
- To ensure that your zucchini is fully cooked through and the quinoa doesn’t overcook, bake the zucchini for 10-12 minutes before stuffing.
❓ FAQS
Roasting zucchini in the oven evaporates excess moisture and concentrates its flavor.
I do not recommend freezing these vegan stuffed zucchini. The quinoa doesn’t fluff up as nicely once it is frozen and thawed.
🍽 Serving Suggestions
I enjoy these vegan zucchini boats topped with fresh herbs, but you could top them with marinara sauce and a touch of vegan parmesan cheese for an Italian flavor.
This delicious dish pairs perfectly with an assortment of side dishes. When I think about vegan stuffed zucchini boats, it reminds me of the Armenian dish my mom made growing up with ground beef and rice. These are some of my favorite traditional side dishes that I enjoy serving…
🫙 How to Store and Keep
Refrigerate: Store in an airtight container in the refrigerator. Leftovers will keep for 3-4 days. Visit this post for more information on how long quinoa lasts.
😋 More Vegan Zucchini Recipes!
🎥 Video
Recipe
Vegan Stuffed Zucchini
Equipment
Save This Recipe
Enter your email and we’ll send this recipe to your inbox!
Ingredients
Zucchini
- 1 large zucchini or 4 small
- 1 teaspoon garlic powder
Quinoa Walnut Stuffing
- 1 ¾ cups vegetable stock divided
- 4 ribs celery finely diced
- 2 carrots finely diced
- 1 red onion finely diced
- ½ cup quinoa
- ¼ cup walnuts
- 1 tablespoon soy sauce
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried
- ½ teaspoon sage dried
- parsley for garnish
Instructions
- Preheat oven to 350 degrees F. If using a large, fat zucchini slice into 4-5 large pieces. If using smaller and thinner zucchini, chop lengthwise. Scoop out the inner flesh leaving a ¼ inch border. Dust with garlic powder. Place on baking tray lined with parchment paper. Bake for 10 minutes.
- While the zucchini are baking, prepare the stuffing. Add ¼ cup of vegetable stock to a sauté pan on medium-high heat. Add onions, celery, and carrots. Cook for 3-5 minutes or until veggies soften.
- Add soy sauce, rosemary, thyme, and sage. Stir to combine. Heat for another 2 minutes or until fragrant.
- Add the quinoa and vegetable stock to the pan. Cover and simmer for 15 minutes or until quinoa has fully cooked. Add an additional ¼-1/2 cup of vegetable stock if quinoa needs more liquid to absorb. Add the walnuts once quinoa is cooked through.
- Fill the cooked zucchini with the quinoa stuffing. Cover and bake for another 20 minutes. Top with fresh parsley and serve!
Notes
- You don’t need a large zucchini to make this recipe. You can make these using regular-sized zucchini any time of the year.
- You can find these in the summer if you want to use a large zucchini, like the one pictured. I always find them at the farmer’s markets but rarely see the big ones in the grocery stores.
- To make sure that your zucchini is fully cooked through and the quinoa doesn’t overcook, be sure to bake the zucchini for 10-12 minutes before stuffing.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Amanda Marie Boyle
These are really great, but I served them as appetizers at a party instead of a meal. They were a big hit
sarah johnson
Stuffed veggies are my favourite, I’ve been stuffing them my whole life and I’m alway up to be inspired with new ways to stuff them. I’m definitely going to try these out!
Tawnie Kroll
These were so easy to make and so satisfying, thank you for a delish recipe!
rika
This recipe is so light and healthy! I am a big fan of the flavors!
Nart at Cooking with Nart
I cooked this recipe when I wanted a light dinner and it came out so perfect. I loved all the flavors and colors!
Angela
What a great recipe. You really could stuff them with anything you have handy but this filling is wonderful.