Stuffed Zucchini With Quinoa


Hi All,

Since it’s the season for summer squash, I found these round zucchinis at my local market the other day. Zucchini is an essential ingredient of my vegan diet. I stuff them, roast them, steam them. Of course, these zucchinis are perfect for stuffing. The zucchini is usually stuffed with rice, but I wanted to try something different. So, I stuffed them with quinoa instead. I had no idea if it would taste as good, and it turned out excellent!. Both my husband and I thought they tasted better than the rice option. And obviously, quinoa is much healthier than white rice.

Here is the recipe for this delicious entree.


– 6 round zucchinis

– 1 cup quinoa

– 1 large onion

– 1/2 bunch dill

– Pink Himalayan Salt, black pepper for seasoning (see end of the post for what I recommend on the Himalayan salt)

– 3 tablespoons olive oil

– 2 cups hot water

– 1 tablespoon tomato paste


– Cut the top ends of zucchinis. With a small spoon, scoop out most of the flesh and the seeds in order to produce room for the stuffing.

– Finely chop the onions and the dill.

– In a bowl, mix the onions, dill, quinoa and the olive oil. Add seasoning to taste.

– Stuff the zucchinis with the mixture and arrange them in a pot.

– In a small bowl, mix 2 cups of hot water and the tomato paste. Pour the mix in the pot over the zucchinis.

– Bring the pot to medium heat and cook until the zucchinis are tender and make sure the quinoa is cooked.

Voila! It’s a perfect dish for summer. It also is full of nutrients that are essential for a healthy vegan lifestyle.



Recommended Product: I always use Pink Himalayan salt for cooking. Below is the one I use. The following is an affiliate link which means I get paid a commission on purchases made through this link, at no extra cost to the reader. I only recommend products that I truly believe in.

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