Stuffed Zucchini Vegan Recipes

Stuffed Zucchini Vegan Recipes

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Vegan Stuffed Zucchini with Quinoa and Walnuts | Keeping the Peas

Stuffed Zucchini Vegan Recipes image source: www.keepingthepeas.com

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Stuffed Zucchini Vegan Recipes

Making vegan stuffed zucchini is a delicious and nutritious way to enjoy the best of the summer season. Loaded with quinoa, walnuts, herbs, and flavorful spices, this vegan stuffed zucchini recipe is an excellent plant-based main course or side dish. It’s an easy, flavorful and creative way to bring the savory taste of zucchini to the table.

Stuffed Zucchini Vegan Recipes Overview

This flavorful vegan stuffed zucchini recipe fills hollowed-out zucchini halves with a hearty combination of quinoa, walnuts, colorful veggies, fresh herbs, and savory spices. The vegan zucchini is then baked in the oven and served hot. This dish can be served as a main course or a side dish and is an easy way to enjoy the savory taste and health benefits of zucchini. It’s perfect for vegetarians and vegans alike and can even be adjusted to accommodate other dietary preferences or restrictions.

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The vegan stuffed zucchini is an easy dish to prepare and cooks up in about 45 minutes. The colorful mixture of quinoa, walnuts, vegetables, and fragrant herbs and spices make for an interesting and flavorful meal. While the stuffed zucchini vegan calls for tasty mix of vegetables and spices, there are many variations and substitutions that can be made to accommodate dietary preferences or restrictions. The dish is easily customizable and open to a variety of ingredients.

The vegan zucchini stuffed with quinoa and walnuts comes together in four easy steps: pre-cooking the quinoa, preparing all the ingredients, hollowing out the zucchini, and filling and baking the zucchini halves. This dish yields four servings but can easily be doubled to serve more.

Ingredients

  • 2 medium-sized zucchini squash
  • 1 cup quinoa, pre-cooked
  • 1 cup walnuts, finely chopped
  • 1 carrot, diced
  • 1 red pepper, diced
  • 1/2 cup peas
  • ½ cup parsley, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons fresh oregano, finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F (204 C).
  2. Toss quinoa, walnuts, vegetables, parsley, garlic, olive oil, oregano, sea salt, and pepper together in a large bowl.
  3. Cut each zucchini in half and scoop out the middle, leaving the ends intact, to form a “cup” (discard the seeds).
  4. Spoon the quinoa mixture into each zucchini cup and place on a non-stick baking sheet.
  5. Bake for 25-30 minutes.
  6. Serve and enjoy!

Nutritional Information

  • Calories: 405
  • Carbs: 37 g
  • Fat: 22 g
  • Protein: 13 g
  • Fiber: 8 g

Cooking Time & Servings

This vegan stuffed zucchini recipe takes around 45 minutes to prepare and yields four servings, or two to four, depending on the size of your zucchini.

Equipment

You will need a kitchen knife, cutting board, large bowl, baking sheet, spoon, and measuring cups and spoons.

Serving Suggestions

These vegan stuffed zucchini halves are delicious served with a dollop of almond ricotta, sprinkled with fresh oregano and accompanied by a simple mixed green salad. For an interesting flavor twist, serve them with a tangy side dish such as salsa or mango chutney. Another great option is to top the vegan-stuffed zucchini with a sprinkle of vegan cheese and enjoy as an appetizer or snack.

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Variation Ideas

These stuffed zucchini halves can be easily adapted to your liking. For a Mexican-inspired twist, add cumin and chili powder to the quinoa-walnut mixture, or you can mix in sun dried tomatoes, artichoke hearts, and olives for a Mediterranean taste. Another great way to infuse the vegan zucchini cups with flavor is to fill them with a mix of cooked lentils and vegetables, instead of quinoa and walnuts.

Substitutions

Vegan stuffed zucchini can also be adapted to accommodate dietary preferences or restrictions. Lentils, beans, nuts, or nut butters can be substitued for the quinoa. Peas can be subbed with frozen spinach, kale, or mushrooms. Parsley can be replaced with cilantro or other herbs like dill or basil.

Storage

Stuffed zucchini vegan is best served fresh and warm from the oven, but can be stored in the refrigerator for up to four days. Reheat in the oven for 10-15 minutes at 350 degrees before serving.

Tips

  • Cut the zucchini into half-inch slices instead of halves, for bite-sized, single-serving portions.
  • Mix in diced tomatoes, corn, or black beans for flavor and texture.
  • For added flavor, top the stuffed zucchini with vegan cheese before baking.
  • Mash the quinoa-walnut mixture before filling the zucchini cups for a thicker texture.

Notes

  • No need to pre-cook the quinoa first—it will cook in the oven along with the zucchini.
  • If quinoa does not get fully cooked after baking the vegan-stuffed zucchini, transfer the contents of the zucchini cups to a pan and heat over medium-high.
  • Serve with a side salad for an extra boost of nutrients.
  • Add a dash of chili flakes for a spicy kick.

Frequently Asked Questions

  • How do you make vegan-stuffed zucchini?
    This vegan stuffed zucchini recipe is easy to make and requires pre-cooking the quinoa, preparing all the ingredients, hollowing out the zucchini, and filling and baking the zucchini halves.
  • Which vegetables are best for vegan stuffed zucchini?
    This vegan stuffed zucchini recipe calls for a mix of colorful vegetables like carrots, red peppers, and peas. You can use any combination of vegetables that you prefer.
  • What are some vegan variations of this recipe?
    You can substitute the quinoa for lentils, beans, nuts, or nut butters and use a variety of other vegetables instead of peas. This recipe can also be spiced up with a combination of cumin, chili powder, and vegan cheese.
  • Can vegan stuffed zucchini be frozen?
    Yes, this dish can be frozen and reheated in the oven. To freeze, cool the stuffed zucchini cups completely before transferring them to a freezer-safe bag or container. Reheat in the oven, covered, for 20-30 minutes before serving.
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Category

Category: Main Course, Side Dish, Comfort Food | Suitable for: Summer, Winter, Fall.

Personal Thought: This vegan stuffed zucchini recipe is an easy and creative way to bring the savory taste of zucchini to the table. This nutritious dish is packed with quinoa, walnuts, colorful veggies, herbs, and savory spices – all of which contribute to its unique flavor profile. Cooking time is relatively short, and the dish can be enjoyed as an entrée or side dish.

Express encouragement: If you’re looking for something flavorful and satisfying that is both vegan and delicious, give this vegan stuffed zucchini recipe a try. Mix and match with favorite vegetables, spices, herbs, and nuts to create your own signature stuffed zucchini.

End with a warm closing statement: I hope you’ve enjoyed exploring this vegan stuffed zucchini recipe. Feel free to substitute ingredients to your liking and get creative with flavor variations. Enjoy preparing and savoring the dish and we look forward to hearing about your zucchini creations!

“Food is power. We use it to change behavior. Some may call that bribery. We do not. We call it reward for services rendered.” – Alice Waters

Conclusion

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We hope you’ve enjoyed exploring this delicious vegan-stuffed zucchini recipe! With the perfect mix of quinoa, walnuts, vegetables, herbs, and spices, this flavorful dish is an excellent plant-based main course or side dish. Easily customizable and open to a variety of ingredients, it’s the perfect way to enjoy the savory taste and health benefits of zucchini. Get creative and adapt the recipe to suit your palate and dietary preferences. If you liked this recipe, check out our website for more recipes and follow us on social media for updates on new creations. Thanks for taking the time to read this post, we hope you enjoy preparing and savoring the dish. Bon Appetit!