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vegan stuffed zucchini
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5 from 7 votes

Vegan Stuffed Zucchini

This Vegan Stuffed Zucchini with quinoa and walnuts is spiced with rosemary, sage, and thyme! It's a healthy and hearty meal full of nutrients and plant-protein!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 181kcal
Author: Alison Corey

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

Tips for Making Vegan Stuffed Zucchini
  • 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.

Nutrition

Calories: 181kcal | Carbohydrates: 26g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 725mg | Potassium: 623mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5655IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg