Cuisine Network

Cuisine Network

Recieve complimentary daily/ Weekly food-for-thought newsletters, tips and recipes

HEALTHY DIETSVegetarian Recipes

Veggie and Quinoa Stuffed Zucchini.

40 minutes. Cook
Scroll to recipe


In the world of gastronomy, where creativity knows no bounds, the marriage of flavors and textures transforms mere ingredients into culinary masterpieces. Our journey today takes us into the heart of wholesome goodness with a recipe that pays homage to nature’s bounty – the Veggie and Quinoa Stuffed Zucchini. This delightful dish not only celebrates the richness of fresh vegetables but also showcases the versatility of quinoa, a nutrient-packed grain. As we delve into the preparation of this dish, let’s also take a moment to appreciate the history and evolution of zucchini in our culinary heritage.

Historical Context:

Zucchini, believed to have originated in Central America, has been a cherished ingredient in various cuisines for centuries. It made its way to European shores in the late 19th century and quickly became a staple in Mediterranean dishes. The delicate flavor and tender texture of zucchini make it a perfect canvas for creative culinary endeavors. Paired with quinoa, a grain cultivated by the ancient Incas, this recipe unites ingredients with diverse cultural backgrounds into a harmonious blend of taste and nutrition.

Preparation: Veggie and Quinoa Stuffed Zucchini


  1. Prepare the Zucchini:
  1. Preheat the oven to 375°F (190°C).
  2. Cut each zucchini in half lengthwise and scoop out the seeds to create a hollow space for stuffing. Place the zucchini halves on a baking sheet.
  1. Cook the Quinoa:
  1. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
  1. Prepare the Filling:
  1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant.
  1. Add Vegetables:
  1. Incorporate the finely chopped red bell pepper, grated carrot, and chopped spinach into the skillet. Sauté for a few minutes until the vegetables are tender.
  1. Combine Quinoa and Vegetables:
  1. Transfer the cooked quinoa to a mixing bowl. Add the sautéed vegetable mixture, dried oregano, dried basil, salt, and pepper. Mix well to combine all the flavors.
  1. Stuff the Zucchini:
  1. Spoon the quinoa and vegetable mixture into the hollowed-out zucchini halves, pressing gently to pack the filling. If desired, sprinkle grated Parmesan cheese on top for an added layer of indulgence.
  1. Bake to Perfection:
  1. Place the stuffed zucchini halves in the preheated oven. Bake for approximately 20-25 minutes or until the zucchini is tender and the filling is heated through.
  1. Serve and Enjoy:
  1. Once baked, remove the stuffed zucchini from the oven and let them cool slightly. Serve them as a delightful and nutritious main course or as a stunning side dish to complement your culinary creation.


The Veggie and Quinoa Stuffed Zucchini encapsulates the essence of culinary craftsmanship. With each bite, you savor the history of zucchini, the tradition of quinoa, and the ingenuity of flavors and textures that come together in perfect harmony. This dish is a celebration of nourishment and indulgence, a true embodiment of the artistry that unfolds in our kitchens every day. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that not only delights the taste buds but also pays homage to the cultures that have shaped our culinary landscape.


prep time
30 minutes.
cooking time
40 minutes.
4 servings.
total time
1 hour 10 minutes.


  • Cutting board and knife

  • Medium saucepan

  • Baking sheet

  • Spoon

  • Skillet

  • Mixing bowl

  • Wooden spoon


  • 4 medium zucchinis

  • 1 cup quinoa, rinsed

  • 2 cups vegetable broth

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 red bell pepper, finely chopped

  • 1 carrot, grated

  • 1 cup spinach, chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • 1 cup grated Parmesan cheese (optional)


Preheat oven to 375°F.
Cut zucchinis in half, scoop seeds.
Cook quinoa with broth.
Sauté veggies, mix with quinoa.
More Servings
Vegetarian Recipes

Vegetarian Delights: Festive Meatless Options for Thanksgiving.

Vegetarian Recipes

Curl up with a plate of Parmesan-covered fennel gratin.

Vegetarian Recipes

Crispy Avocado and Tomato Bruschetta - Vegan Appetizer

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x