Baked Veggie Stuffed Zucchini

Name: Baked Veggie Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup cooked quinoa; 1 red bell pepper, diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1/2 cup shredded mozzarella cheese; 2 tablespoons olive oil

Highlighted under: Baking & Desserts

I absolutely love this recipe for Baked Veggie Stuffed Zucchini! It combines fresh ingredients and thoughtful seasoning to create a delightful dish that’s perfect for summer. The zucchini boats are not only a vibrant addition to the table, but they're also a healthy option for any meal. As I prepare this dish, I enjoy the colorful array of vegetables I can mix and match, allowing each bite to burst with flavor. Whether served as a main course or a side, these stuffed zucchinis always impress at family gatherings or casual dinners.

Created by

Autumn Pierce

Last updated on 2026-01-18T03:10:12.318Z

Every time I make Baked Veggie Stuffed Zucchini, I realize how versatile this dish can be. Initially, I was just trying to use up some fresh produce from my garden, but I quickly discovered that different combinations of fillings can completely change the flavor profile. For instance, swapping out the quinoa for couscous gives it a lovely texture.

One tip I love to share is to pre-roast the zucchini for about 5 minutes before stuffing them. This enhances their natural sweetness and ensures they stay al dente during baking, making each bite of stuffed zucchini perfectly balanced.

        Why You Will Love This Recipe
        Colorful and nutritious vegetable medley
Perfectly roasted zucchini with a satisfying texture
Customizable filling to suit every taste preference

      

Choosing the Right Zucchini

When selecting zucchinis for stuffing, opt for medium-sized ones. They offer a perfect balance of skin to flesh ratio, resulting in a satisfying texture without being too watery. Look for zucchinis that are firm and have a rich green color, avoiding any with soft spots or blemishes. If zucchinis aren't available, consider using eggplants or bell peppers as alternatives, though each will slightly change the flavor profile of the dish.

As you prepare the zucchinis, make sure to scoop out enough of the flesh to create room for the filling while maintaining the structural integrity of the boat. I usually use a melon baller or a small spoon for this task, which allows for more control. Keep the scooped-out flesh, as it can be added to the filling mixture for an extra layer of flavor.

Perfecting Your Quinoa Filling

The choice of quinoa adds a nutty flavor and complements the vegetables beautifully. If you're looking for a variation, feel free to use farro or couscous for a slightly different texture. Quinoa is packed with protein, making this dish a well-rounded meal. To ensure that the quinoa is fluffy, rinse it under cold water before cooking to remove bitterness, then cook it in double the amount of water compared to quinoa for the best results.

To elevate the flavor of the filling, consider adding chopped fresh herbs like parsley or basil just before stuffing the zucchinis. This will enhance the dish's freshness and provide additional layers of flavor. If you prefer a spicy kick, a pinch of red pepper flakes can be mixed into the filling as well.

Serving and Storing Your Stuffed Zucchini

After baking, allow the stuffed zucchinis to cool slightly before serving—about 5 minutes is ideal. They pair wonderfully with a side salad or some crusty bread for a hearty meal. For those who enjoy a touch of acidity, a drizzle of balsamic reduction can brighten up the flavors just before serving.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through, as microwaving can make the zucchini soggy. For meal prep, you can easily assemble the stuffed zucchinis ahead of time and store them unbaked in the fridge. Just bake them fresh when you're ready to enjoy them!

Ingredients

Stuffed Zucchini Ingredients

4 medium zucchinis
1 cup cooked quinoa
1 red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
2 tablespoons olive oil

Mix all the ingredients well before stuffing.

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.

Cook the Filling

In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, then add in the bell pepper and cherry tomatoes. Cook for another 5 minutes. Stir in the cooked quinoa, Italian seasoning, salt, and pepper.

Stuff the Zucchini

Fill the zucchini boats with the quinoa mixture, then sprinkle shredded mozzarella on top.

Bake

Place the stuffed zucchinis on a baking tray and bake in the preheated oven for 25 minutes, or until the zucchini is tender.

Let the stuffed zucchinis cool for a few minutes before serving. Enjoy!

Pro Tips

Experiment with different vegetables and grains to keep this dish exciting. Adding nuts or seeds can also give an extra crunch.

Dealing with Common Issues

One common issue when making stuffed zucchini is overcooking, which can lead to mushy texture. To avoid this, keep an eye on the baking time and try to stick to the recommended 25 minutes. If you're unsure, you can check for doneness by inserting a fork; the zucchini should be tender yet still hold its shape.

If you're finding the filling a bit too dry, adding a splash of vegetable broth or even a bit more olive oil can help maintain moisture. Conversely, ensure that you don’t overload the zucchini boats with filling, as this can lead to spillage and uneven cooking.

Flavor Boosting Tips

Incorporating different spices can dramatically enhance the flavor of your dish. Besides Italian seasoning, try adding smoked paprika or cumin for a unique twist. These spices not only deepen the flavor profile but also add an aromatic quality to the dish.

For added richness, consider drizzling a bit of pesto over the stuffed zucchinis before serving. This adds not only a burst of fresh flavor but also a beautiful presentation to impress your guests during gatherings.

Customizing Your Recipe

The beauty of stuffed zucchini lies in its versatility. You can add proteins like shredded chicken, chickpeas, or even crumbled tofu for a vegetarian option. This allows you to tailor the dish according to your dietary preferences and make it as hearty as you like.

Additionally, swap out the vegetables based on your seasonal favorites or what you have on hand. Spinach, mushrooms, or even corn can be great additions, each contributing their distinctive flavors and textures to the overall dish.

Questions About Recipes

→ Can I make the stuffing ahead of time?

Yes, you can prepare the stuffing a day in advance and refrigerate it until you're ready to stuff the zucchinis.

→ What can I substitute for quinoa?

You can use brown rice, couscous, or even lentils as a substitute for quinoa.

→ Are there vegan options for this dish?

Absolutely! Just omit the cheese or use a plant-based cheese alternative for a fully vegan dish.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.