The Pioneer Woman Tasty Kitchen
Profile Photo

Quinoa Stuffed Zucchini (Vegan)

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This is a satisfying meal item that is filled with delicious veggies, and taste-bud pleasing flavor. Zucchini works well for ‘stuffing’ because it softens while baking, without losing any of the juices, and maintaining a nice crunch. This recipe can be tweaked with your favorite herbs and seasonings.

Ingredients

  • 2 whole Zucchini, Sliced In Half Lengthwise
  • 1 Tablespoon Olive Oil
  • 1 pinch Salt And Pepper
  • _____
  • FOR THE STUFFING:
  • 1 teaspoon Olive Oil
  • 1 whole Small Onion, Chopped
  • ½ whole Bell Pepper, Chopped
  • ½ cups Medium Salsa
  • 3 cloves Garlic, Minced
  • ½ teaspoons Dried Italian Seasoning
  • ½ teaspoons Dried Basil
  • 1 teaspoon Balsamic Vinegar
  • ¼ teaspoons Salt And Pepper, Or To Taste
  • ⅛ cups Black Beans (optional)
  • ⅛ cups Chopped Walnuts (optional)
  • 1 cup Vegetable Stock
  • ½ cups Quinoa
  • 1 pinch Salt And Pepper
  • ⅛ cups Nutrtional Yeast (or Vegan Cheese Alternative)

Preparation

1) Scoop out half of the zucchini (centre) out of the halves, with a spoon. Chop the scooped out portion and set it aside. Drizzle zucchini halves with olive oil, and sprinkle with salt and pepper. Place on a baking sheet and bake (face-up) for 15 minutes in a 375 degree F oven.
2) While baking, heat olive oil in large frying pan over medium heat. Saute onion until it is translucent (about 4 minutes), then add bell pepper, sauteing for an additional 2 minutes (or until slightly softened). Add salsa, garlic, seasonings (Italian seasoning, basil, balsamic vinegar and salt and pepper), and black beans or walnuts (if using) sauteing until hot (about 2 minutes). Set aside.
3) In a small pot, combine vegetable stock and quinoa and pepper and salt, bringing to a boil over medium heat. Once boiling, cover and let simmer over low heat for about 10 minutes (or until quinoa soaks up water). Remove from heat and let sit for about 5 minutes; fluff with a fork.
4) Combine quinoa mixture and vegetable mixture. Once zucchini boats have finished baking, stuff them with the mixture until they are as full as you can make them. Sprinkle with nutritional yeast. Return to the oven for an additional 20 minutes, at 375 degrees F. Serve hot, and enjoy!

No Comments

You must be logged in to post a comment.

2 Reviews

You must be logged in to post a review.

Profile photo of Jennifer Ward

Jennifer Ward on 7.19.2014

This dish is awesome! I came looking for recipes when a vegan friend was coming for the weekend. We both LOVED this dish. I’ve since made it often and taken it to dinner parties where it is a hit. It is very filling so can work as a side dish if you cut pieces in half, or can be the main part of the meal. I didn’t use the nutritional yeast and didn’t add any cheese.

Profile photo of Laura Dier

Laura Dier on 7.11.2012

Fabulous! Very hearty, you won’t miss the meat with this one- even my non-vegan family ate it up!! (I did add some shredded cheddar jack cheese to theirs)

Related Recipes

Garlic Shrimp Scampi with Angel Hair Pasta
Profile Photo by Blondelish.com in Main Courses
This shrimp scampi with angel hair pasta is a delicious dinner...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mango Tilapia
Profile Photo by Shavanna in Main Courses
This is an easy, tasty and healthy recipe for a pan-seared...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cabbage Rolls
Profile Photo by Beth Pierce in Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy