This Vegan Pesto Quinoa Stuffed Zucchini Recipe is a nutritious and flavorful dish that showcases the freshness of zucchini combined with protein-packed quinoa and vibrant pesto. It’s a perfect option for a light meal or a side dish.
The recipe is simple to prepare and highlights the versatility of vegan ingredients, making it suitable for anyone looking to incorporate more plant-based meals into their diet.
Healthy Vegan Stuffed Zucchini
This dish features zucchini halves filled with a savory mixture of quinoa, homemade or store-bought vegan pesto, and vegetables. It takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 4 medium zucchinis, halved lengthwise
- 1 cup cooked quinoa
- 1/2 cup vegan pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red bell pepper, diced
- 1/4 cup corn (fresh or frozen)
- 1/4 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Zucchini: Scoop out the center of each zucchini half using a spoon, leaving about 1/4 inch of flesh. This will create a boat for the filling.
- Mix the Filling: In a bowl, combine the cooked quinoa, vegan pesto, cherry tomatoes, red bell pepper, corn, salt, and pepper. Mix until well combined.
- Stuff the Zucchini: Drizzle the zucchini halves with olive oil and place them on a baking sheet. Fill each zucchini half with the quinoa mixture, pressing down gently to pack it in.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are slightly golden.
- Serve: Garnish with fresh basil if desired, and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 6g
- Carbohydrates: 25g
