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 mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 181kcal
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
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!
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.
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