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    Home » Recipes » Entrees

    Easy Vegan Stuffed Zucchini

    Published: Jan 5, 2021 · Modified: May 20, 2021 by Kelly Stilwell · This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    Vegan stuffed zucchini makes a fantastic dinner when you're working on eating healthier. Not only is this an easy recipe, but it's really delicious and so filling.

    We chose to stuff these zucchini boats with quinoa and walnuts and served it with a creamy puree made from the cooked zucchini insides.

    healthy stuffed zucchini on a blue plate

    This recipe is great for a family dinner and the leftovers warm up nicely in the oven or toaster oven. Serve this with a simple side salad and you've got a wonderful healthy meal.

    Vegan meals can be wonderful with a little creativity. Try this Chickpea Lentil Dahl this Kale and Sweet Potato or these amazing Quinoa Tacos and I think you'll agree!

    vegetarian stuffed zucchini on blue plate

    Ingredients for Vegan Stuffed Zucchini

    Many of these items are probably already in your pantry.

    You will need quinoa (any variety), zucchini, walnuts, golden raisins, red onion, ground coriander, salt, ground pepper, lemon zest and juice, garlic, and a good quality olive oil.

    vegan stuffed zucchini ingredients

    How to Make Vegan Stuffed Zucchini

    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” deep out of the zucchini flesh. Set extra flesh aside for later.

    raw zucchini on cutting board

    Place zucchini boats open side up on a baking sheet.

    Coarsely chop raisins and walnuts.

    In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions.

    Add coriander, pepper, lemon zest, and ½ teaspoon of 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.

    stuffed zucchini on foil on baking sheet

    Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.

    baked vegan 
stuffed zucchini on foil

    While zucchini is baking, prepare puree.

    Heat 2 tablespoons olive oil in a medium saucepan over medium heat.

    Caramelize the half cup diced onion in oil for 4-5 minutes, stirring frequently. Reduce heat to med-low.

    Add minced garlic, ¼ teaspoon of salt, and scooped out zucchini insides. Stir
    in lemon juice.

    sauce prep for vegan stuffed zucchini

    Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender, (or transfer to a regular blender/food processor) puree until light and creamy.

    sauce for stuffed zucchini

    Once zucchini are baked, serve immediately with puree.

    stuffed zucchini on platter

    Can I Use other Vegetables?

    You can also use yellow squash for these vegetarian stuffed boats. Prepare them exactly the same way.

    Butternut or acorn squash would be delicious as well. Leave half of the insides of both the butternut or acorn squash after removing the seeds. Use the other half of the insides for the pureed filling.

    stuffed zucchini on platter with sauce and salad on side

    More Vegan Recipes

    A few other vegan meals we love are this kale and sweet potato bowl, this roasted vegetable soup, and this lentil dahl.

    I think you'd also enjoy this black-eyed pea soup and these sweet potato wraps. This roasted beet salad is really good, too.

    You'll find a lot of meals for lunch and dinner in this article about Daniel Fast lunch and dinners.

    Looking for an easy filling breakfast recipe? Try this tropical coconut oatmeal porridge.

    For a long list of breakfast ideas, check out these Daniel Fast breakfast recipes.

    Healthy Vegetarian Recipes

    • Roasted Root Vegetable Soup Recipe
    • Quinoa Tacos with Beans
    • Healthy Baked Oatmeal with Blueberries
    • Crispy Oven Sweet Potato Fries
    vegan stuffed zucchini

    Vegan Stuffed Zucchini

    Roasted zucchini with a delicious and hearty filling, perfect for dinner.
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 327kcal
    Author: Kelly Stilwell

    Ingredients

    • ½ c quinoa
    • 4 medium zucchini
    • ½ c walnuts
    • ¼ c golden raisins
    • 1 c diced red onion divided
    • 1 teaspoon ground coriander
    • ¾ teaspoon salt
    • ½ teaspoon ground pepper
    • 2 teaspoon lemon zest
    • 3 tablespoon lemon juice
    • 3 cloves garlic minced
    • 4 tablespoon 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” deep out of the zucchini flesh. Set extra flesh aside for later.
    • Place zucchini boats open side up on a baking sheet.
    • Coarsely chop raisins and walnuts.
    • In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions.
    • Add coriander, pepper, lemon zest, and ½ teaspoon of 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 the puree.
    • Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
    • Caramelize the half cup diced onion in oil for 4-5 minutes, stirring frequently. Reduce heat to med-low.
    • Add minced garlic, ¼ teaspoon of 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 to a regular blender/food processor) and puree until light and creamy.
    • Once zucchini are baked, serve immediately with puree

    Notes

    Yellow squash can be substituted for this recipe. You could also use butternut squash or acorn squash, though you have to remove seeds first.

    Nutrition

    Serving: 1 | Calories: 327kcal | Carbohydrates: 28g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Sodium: 451mg | Fiber: 5g | Sugar: 13g
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

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    Reader Interactions

    Comments

    1. Carol Scanlan

      January 20, 2021 at 3:15 pm

      VEGAN Stuffed Zucchini - We made this last evening and it was easy and delicious. Made a 2nd batch of the quinoa filling and put that on my salad today. Thank you Kelly.

      Reply
      • Kelly Stilwell

        January 20, 2021 at 3:21 pm

        Carol!!! I miss you, my friend! I'm so glad you enjoyed this recipe. Thanks so much for letting me know!

        Reply

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