Oh my goodness, I can’t even begin to tell you how much I adore these vegan stuffed zucchini! It all started when I was trying to find a way to sneak more veggies into my meals, and wow, did I hit the jackpot with this one! Picture this: tender zucchini halves filled to the brim with a deliciously spiced mixture of quinoa, black beans, corn, and fresh bell peppers. It’s not just a feast for the eyes; it’s a healthy powerhouse, too! Packed with protein, fiber, and vibrant flavors, this dish is perfect for any meal. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your table, these stuffed zucchinis will leave you feeling satisfied and inspired. Trust me, once you try them, you’ll be hooked!
Ingredients List
- 4 medium zucchinis: Fresh and firm, these will be the star of the show! Look for ones that are bright green without any blemishes.
- 1 cup quinoa, cooked: This nutty grain adds a lovely texture and is packed with protein. Make sure to rinse it before cooking to remove any bitterness!
- 1 can black beans: Drain and rinse these little gems to get rid of any extra sodium. They bring a hearty, rich flavor to the filling.
- 1 cup corn: You can use frozen or fresh corn—both work like a charm! Sweet corn adds a delightful pop to each bite.
- 1 red bell pepper, diced: This adds a nice crunch and a burst of color. Feel free to swap it out for another color if you prefer!
- 1 teaspoon cumin: This spice gives the filling a warm, earthy flavor that ties everything together beautifully.
- 1 teaspoon chili powder: A little kick to spice things up! Adjust the amount based on your heat preference.
- Salt and pepper to taste: Always a must for enhancing flavors! Season to your liking.
- 1/4 cup fresh cilantro, chopped: This adds a fresh, zesty note that brightens up the dish. If you’re not a fan, parsley works too!
- 1 tablespoon olive oil: Just a splash to keep everything moist and delicious while baking.
How to Prepare Vegan Stuffed Zucchini
Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). This step is super important because it ensures your stuffed zucchini bakes evenly and becomes perfectly tender while the flavors meld together beautifully. Trust me, you don’t want to skip this!
Prepare the Zucchini
Now, grab your zucchinis and cut them in half lengthwise. You want to scoop out the center gently—use a spoon to create a little boat for all that delicious filling! Be careful not to scoop too deep; you want the zucchini to hold its shape. Set the hollowed-out halves aside; they’re ready for their flavorful makeover!
Mix the Filling
In a large bowl, combine your cooked quinoa, drained black beans, corn, and diced red bell pepper. Sprinkle in the cumin, chili powder, salt, and pepper. Give it a good mix until everything is well coated with those spices—this should take about a minute. Oh, and don’t forget to stir in the chopped cilantro and olive oil for that extra zing! This filling is so colorful and smells amazing; you might just want to taste it right then and there!
Stuff the Zucchini
Time to fill those zucchini boats! Spoon the quinoa mixture into each half, making sure to pack it in nicely. You want each bite to be bursting with flavor, so don’t be shy about stuffing them full! Arrange the stuffed zucchini on a baking sheet, cut side up, and get ready for baking.
Bake the Stuffed Zucchini
Pop the baking sheet into your preheated oven and let those beauties bake for about 25-30 minutes. You’ll know they’re done when the zucchini is tender but still holds its shape, and the filling is heated through. Just a little tip: the edges of the zucchini might start to brown slightly, which is a sign of deliciousness! Once done, let them cool for a few minutes before serving, and get ready to enjoy your masterpiece!
Nutritional Information
Here’s the estimated nutritional data for these delightful vegan stuffed zucchini. Keep in mind that these values can vary slightly based on the specific brands and ingredients you use, but this will give you a great idea of what you’re enjoying!
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Sugar: 2g
These stuffed zucchinis not only taste fantastic but also pack a nutritious punch, making them a wonderful addition to your meals! Enjoy all that wholesome goodness without any guilt!
Why You’ll Love This Recipe
- Quick and Easy: Seriously, you can whip these up in just about 45 minutes! Perfect for a busy weeknight dinner or a last-minute meal.
- Healthy and Nutritious: These vegan stuffed zucchini are packed with wholesome ingredients like quinoa and black beans, providing plenty of protein and fiber. You can feel good about what you’re eating!
- Flavorful: With the combination of spices and fresh veggies, each bite is bursting with flavor! The cumin and chili powder add a delightful warmth that makes this dish truly exciting.
- Customizable: You can easily modify the filling to suit your taste. Add in your favorite veggies or spices—this recipe is super flexible!
- Gorgeous Presentation: These stuffed zucchinis are not only delicious but also visually stunning. The vibrant colors make them a showstopper on any dinner table.
- Great for Meal Prep: Make a batch at the beginning of the week, and you’ll have healthy lunches or dinners ready to go. They store well and taste just as good reheated!
- Kid-Friendly: Even picky eaters will love these! The fun shape and tasty filling make them appealing to kids, and you can sneak in those veggies without a fuss.
Tips for Success
- Choose the Right Zucchini: Look for zucchinis that are medium-sized and firm. If they’re too big, they may have larger seeds and a watery texture, which isn’t ideal for stuffing.
- Don’t Overstuff: While it’s tempting to pack the filling in tightly, leave a little space at the top. This allows the filling to expand while baking without spilling over.
- Mix It Up: Feel free to get creative with your filling! Add chopped spinach, diced tomatoes, or even some vegan cheese for an extra creamy texture. The possibilities are endless!
- Check for Doneness: Keep an eye on your zucchinis towards the end of the baking time. They should be fork-tender but not mushy—overcooking can lead to a soggy dish.
- Let Them Rest: After baking, let the stuffed zucchinis cool for a few minutes before serving. This helps the filling set a bit and makes them easier to handle.
- Garnish for Extra Flavor: A sprinkle of fresh herbs like cilantro or parsley right before serving adds a burst of flavor and makes your dish look extra inviting!
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Just stuff the zucchinis and bake them when you’re ready to eat!
Variations
- Swap the Grains: If quinoa isn’t your thing, try using brown rice, farro, or even couscous! Each grain brings its own unique texture and flavor to the dish.
- Change Up the Veggies: You can get super creative with the filling. Add in chopped mushrooms, spinach, or even shredded carrots for an extra dose of nutrition and color!
- Spice it Up: Love some heat? Toss in diced jalapeños or a pinch of cayenne pepper to your filling. Alternatively, for a milder flavor, you could use smoked paprika for a nice, smoky note.
- Add Some Cheese: If you’re not strictly vegan, sprinkle in some shredded cheese or crumbled feta before baking for a creamy, melty surprise!
- Herb It Up: Experiment with different herbs! Try adding fresh basil, parsley, or even dill to the filling for an aromatic twist.
- Top it Off: Before serving, drizzle a little tahini sauce or a homemade avocado crema on top for an extra layer of flavor. Yum!
- Mix in Some Nuts: Chopped walnuts or pine nuts can add a lovely crunch and richness to the filling. Just toast them lightly for an added depth of flavor!
- Stuff with Lentils: For a different protein source, you can swap out the black beans for cooked lentils. They add a hearty texture and absorb flavors beautifully!
Serving Suggestions
These vegan stuffed zucchini are such a delightful main dish, and they pair beautifully with a variety of sides that will elevate your meal even more! Here are some of my favorite accompaniments:
- Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the stuffed zucchini perfectly. The crispness of the salad balances the warm, savory filling.
- Quinoa Salad: For a hearty side, whip up a quinoa salad with cucumbers, bell peppers, and a zesty lemon dressing. It’s healthy, filling, and will echo the flavors in the stuffed zucchini.
- Garlic Bread: Who doesn’t love garlic bread? The crispy, buttery goodness of garlic bread is a wonderful contrast to the tender zucchini and makes for a comforting pair.
- Roasted Vegetables: A medley of roasted seasonal vegetables drizzled with olive oil and sprinkled with herbs adds a colorful, nutritious touch to your plate.
- Chickpea Salad: A refreshing chickpea salad with diced cucumbers, red onion, and a squeeze of lemon is not only delicious but also adds extra protein to your meal!
- Rice Pilaf: A fragrant rice pilaf with herbs and spices can be a lovely side dish that enhances the flavors of the stuffed zucchini while providing a fulfilling base.
- Avocado Slices: Creamy avocado slices seasoned with lime and salt can be a perfect cool contrast to the warm zucchini, adding richness without overpowering the dish.
Feel free to mix and match these sides based on what you have on hand or your personal preferences. The key is to create a colorful and balanced plate that makes the vegan stuffed zucchini shine even more!
Storage & Reheating Instructions
So, you’ve made these delicious vegan stuffed zucchini and have some leftovers? No worries! Storing them properly will keep them fresh and tasty for your next meal. First, let them cool to room temperature before you store them. This helps to prevent condensation, which can make them soggy.
To store, place the stuffed zucchini in an airtight container. You can layer them between sheets of parchment paper if you need to stack them. They’ll keep well in the refrigerator for up to 3 days—just be sure to enjoy them before they start to lose their charm!
When it comes to reheating, you have a couple of great options. For the best results, I recommend using the oven. Preheat your oven to 350°F (175°C), place the zucchini on a baking sheet, and cover them loosely with foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method keeps the zucchini tender and the filling nice and warm.
If you’re short on time, you can also use the microwave! Just pop a stuffed zucchini half on a microwave-safe plate, cover it with a damp paper towel, and heat it on high in 30-second intervals until warmed to your liking. Just keep an eye on it, so it doesn’t overcook!
Whichever method you choose, you’ll be ready to dive back into those tasty zucchini in no time. Enjoy your leftovers just as much as the first time around!
Print
Vegan Stuffed Zucchini: 7 Delicious Reasons to Indulge
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A healthy and delicious vegan dish featuring zucchini stuffed with a flavorful mixture.
Ingredients
- 4 medium zucchinis
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center.
- In a bowl, mix cooked quinoa, black beans, corn, bell pepper, cumin, chili powder, salt, and pepper.
- Stir in chopped cilantro and olive oil.
- Stuff the zucchini halves with the mixture.
- Place stuffed zucchinis on a baking sheet and bake for 25-30 minutes.
- Remove from oven and let cool slightly before serving.
Notes
- You can add other vegetables or spices as desired.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan stuffed zucchini, healthy zucchini recipe, quinoa zucchini