Vegan Stuffed Zucchini with Quinoa and Walnuts

This Vegan Stuffed Zucchini with a quinoa and walnut stuffing is spiced with rosemary, sage, and thyme! It’s a healthy and hearty meal full of nutrients, and plant-protein!

My aunt is a wonderful gardener. She has a gorgeous garden in her backyard filled with veggies! My kids adore going over to her house and walking through it.

They delight in finding tomatoes on the vine, big butternut squashes, and humungous bright green zucchinis.

I wish I had the patience for gardening the way my aunt does, but everything I’ve ever tried to grow dies. The only success I’ve had is with herbs, so I stay in my wheel house.

However, there is no way my aunt and uncle can consume all the lovely produce their garden provides.

Last week, my aunt stopped by to give us a bounty! I was so grateful to have these beautiful fresh ingredients.

One such veggie, was a very large zucchini! It brought me right back to the days when my mom stuffed zucchini. It was one of her specialties. She stuffed hers with a mixture of ground beef and rice.

They were so popular, that my husband (then boyfriend) requested a pot of stuffed zucchini for his birthday one year. My mom was more than happy to oblige.

Seeing this enormous zucchini there was really only one thing I could do…stuff it! But with what?

I wanted my husband to love this version as much as he loved my moms, so I opted for hearty quinoa, and walnut to give it a “meaty” texture.

I then loaded the stuffing with a mirepouix, a combination of celery, carrots, and onion, which truly makes anything and everything super flavorful!

I added rosemary, thyme, and sage, to give this stuffing an autumn feel since we’re approaching the cool weather of fall.

As a result, these were a big hit! I’m pretty sure my husband liked these quinoa stuffed zucchinis as much if not more than my moms! And they make a great vegan prep meal!

Why you’ll love these Vegan 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 week day!
• It’s loaded with fresh veggies, vitamins and nutrients.

Ingredients

• 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-color quinoa.
• Vegetable Stock-Use homemade or store bought low-sodium.
• Celery-You’ll need 4 ribs. Dice finely.
• Carrots-Use 2 large carrots and finely dice.
• Onion-I used a red onion because I like the added color, but you can also use a white of yellow onion. Dice finely.
• Walnuts-Coarsely chop the walnuts.
• Soy Sauce for added flavor and saltiness.
• Garlic Powder to rub on the zucchini before baking.
• Sage, Thyme, and Rosemary for the stuffing. Use dried or fresh. I used dried. If using fresh, double the amount.
• Fresh Parsley to use as a garnish on top.
• Salt and Pepper to taste. Since this recipe uses vegetable stock and soy sauce, you won’t need to add much additional salt. Taste before adding.

Tools and Equipment

• Baking pan to bake the stuffed zucchini.
• Sauté pan 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 – Step by Step

Step 1: 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. Bake for 10 minutes.

Step 2: While 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.

Step 3: Add soy sauce, rosemary, thyme, and sage. Stir to combine. Heat for another 2 minutes or until fragrant.

Step 4: Add 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 if quinoa needs more liquid to absorb. Add walnuts once quinoa is cooked through.

Step 5: Fill cooked zucchini with quinoa stuffing. Cover and bake for another 20 minutes. Top with fresh parsley and serve!

Top Tips for Making Vegan Zucchini Stuffed Zucchini

• You don’t need a large zucchini to make this recipe. You can make these using regular sized zucchini anytime of the year.
• If you want to use a large zucchini, like the one pictured, you can find these in the summer months. 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 are fully cooked through, and the quinoa doesn’t overcook, be sure to bake the zucchini for 10-12 minutes before stuffing.

How to Store and Keep

Store in an airtight container in the refrigerator. Leftovers will keep for 3-4 days. Visit this post more information on how long quinoa lasts.

I do not recommend freezing these. The quinoa doesn’t fluff up as nicely once frozen and thawed.

Variations

• Use this quinoa stuffing for other veggies such as acorn, butternut, or yellow squash.
• 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.

Check out these other healthy fall vegan main dishes!

• Vegan Paella
• Creamy Vegan Pumpkin Pasta
• Vegan Pumpkin Risotto
• Vegan Stuffed Acorn Squash
• Vegan Stuffed Butternut Squash
• Vegan Sweet Potato Casserole

If you’ve tried this vegan stuffed zucchini, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!