Quinoa Stuffed Zucchini

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.1
  • Total Fat: 8.1 g
  • Cholesterol: 2.0 mg
  • Sodium: 56.3 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 11.0 g

View full nutritional breakdown of Quinoa Stuffed Zucchini calories by ingredient
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Number of Servings: 4


    4 Zucchini
    Quinoa, 0.5 cup
    2 tbsp nutritional yeast
    Parmesan Cheese, grated, 2 tbsp.
    2 tbsp pine nuts
    1 Cup Cherry Tomatoes
    1 Can cannelini or butter beans
    2 tsp olive oil


1. Heat oven to 400 degrees. In a large saucepan, combine the quinoa and 2 cup water and bring to a boil. reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed (12-15 minutes).

2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut side up.

3. Fluff the quinoa and fold in the beans, tomatoes, nuts, garlic, the nutritional yeast, and half the oil.

4. Spoon mixture into the zucchini. Top with half the oil and parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden (8 to 10 minutes).

Number of Servings: 4

Recipe submitted by SparkPeople user GRADXY.

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