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Vegetarian Stuffed Zucchini

Vegetarian Stuffed Zucchini

This delicious Vegetarian Stuffed Zucchini is bursting with fresh summer flavors!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Ginnie Leeming

Ingredients

  • ½ cup quinoa
  • 1 cup vegetable broth
  • 6 medium summer squash or zucchini
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • ½ teaspoon crushed red pepper flakes
  • 2 vegetarian Italian sausages, chopped
  • 2 cloves garlic, minced
  • 1 cup grape tomatoes, quartered
  • ¼ cup chopped basil, plus additional for serving
  • 1 cup shredded Mozzarella cheese
  • Parmesan cheese
  • Marinara sauce
  • salt and pepper

Instructions

  • Preheat oven to 375 degrees.
  • Combine quinoa and broth in a small pot. Bring to a boil, then reduce heat to low.
  • Cover pot and cook until quinoa is tender, about 15 to 20 minutes. Set aside.
  • While quinoa is cooking, slice the top third off the squash/zucchini. (If the zucchini will not sit flat without tipping over, cut a thin slice off the bottom.)
  • Scoop out insides of squash, leaving a ¼-inch shell. Place in a 9 x 13-inch baking pan; set aside.
  • Roughly chop the zucchini flesh you just scooped out, discarding anything that's very seedy. Set aside.
  • Heat olive oil in a large skillet over medium high heat.
  • Add onion and crushed red pepper flakes to oil and saute until onion begins to brown.
  • Stir in chopped squash and cooked until it begins to brown.
  • Mix in chopped Italian sausage and cook until heated through, about 2 minutes.
  • Add garlic to mixture and cook just until fragrant, about 30 seconds to 1 minute, stirring constantly.
  • Stir in grape tomatoes and cook until slightly softened. 
  • Remove mixture from heat, then stir in quinoa and basil. Season to taste with salt and pepper.
  • Let mixture cool for a few minutes, then stir in mozzarella.
  • Sprinkle the shells generously with salt and pepper, then fill with quinoa mixture.
  • Add ½ cup water to the bottom of the baking pan.
  • Cover the pan with foil, then bake until the squash is tender, about 30 minutes.
  • Serve the stuffed zucchini hot, sprinkled with Parmesan cheese and basil, with a side of warm marinara sauce. Enjoy!

Notes

Make this recipe vegan by using vegan sausage and cheese.
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!