This week I am sharing my new favorite weeknight dinner, quinoa stuffed roasted zucchini.
I am not kidding. After you try this dinner recipe, you’re going to want to add it to the weekly meal rotation. It is SO good!
Jump to Recipe
How to Make Quinoa Stuffed Roasted Zucchini
Zucchini stuffed with quinoa and walnuts served with a creamy puree made from the cooked zucchini insides. Can be elegant or every day. Great with a simple side salad.
Quinoa Stuffed Roasted Zucchini
Let’s dive into the recipe!
Ingredients
- ½ c quinoa
- 4 medium zucchini or summer squash
- ½ c walnuts
- ¼ c golden raisins
- 1 c diced red onion, divided
- 1 tsp ground coriander
- ¾ tsp salt
- ½ tsp ground pepper
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 4 tbsp olive oil, divided
Directions
- Cook quinoa according to package instructions.
- Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.
- Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
- Scoop about 1 – 1 ½”/2.5 – 4cm deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
- Coarsely chop raisins and walnuts.
- In a medium bowl, combine quinoa, walnuts, raisins, and ½ c/60g diced onions. Add coriander, pepper, lemon zest, and ½ tsp/3g salt.
- Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tbsp/30ml of olive oil over the zucchini.
- Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
- While zucchini is baking, prepare puree.
- Heat 2 tbsp/30ml olive oil in a medium saucepan over medium heat. Caramelize ½ c/60g diced onion in oil for 4-5 minutes, stirring frequently.
- Reduce heat to med-low. Add minced garlic, ¼ tsp/2g salt, and scooped out zucchini insides. Stir in lemon juice.
- Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
- When zucchini are baked, serve immediately with puree.
Quinoa Stuffed Roasted Zucchini
Zucchini stuffed with quinoa and walnuts served with a creamy puree made from the cooked zucchini insides. Can be elegant or every day. Great with a simple side salad.
Ingredients
- 1/2 c quinoa
- 4 medium zucchini or summer squash
- 1/2 c walnuts
- 1/4 c golden raisins
- 1 c diced red onion, divided
- 1 tsp ground coriander
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 4 tbsp olive oil, divided
Instructions
- Cook quinoa according to package instructions.
- Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.
- Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
- Scoop about 1 – 1 ½”/2.5 – 4cm deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
- Coarsely chop raisins and walnuts.
- In a medium bowl, combine quinoa, walnuts, raisins, and ½ c/60g diced onions. Add coriander, pepper, lemon zest, and ½ tsp/3g salt.
- Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tbsp/30ml of olive oil over the zucchini.
- Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
- While zucchini is baking, prepare puree.
- Heat 2 tbsp/30ml olive oil in a medium saucepan over medium heat. Caramelize ½ c/60g diced onion in oil for 4-5 minutes, stirring frequently.
- Reduce heat to med-low. Add minced garlic, ¼ tsp/2g salt, and scooped out zucchini insides. Stir in lemon juice.
- Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
- When zucchini are baked, serve immediately with puree.
If you loved this quinoa stuffed roasted zucchini recipe, I think you’d love some of my other popular recipes:
Vegan + Gluten Free Spicy Roasted Chickpea + Kale Caesar Salad Recipe
How to Make Vegan + Gluten-Free Moroccan Chickpea Bowls
Vegan + Gluten Free Chickpea Tikka Masala 30-Minute Dinner Idea
Leave a Reply