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 cup cherry tomatoes, halved; 1 bell pepper, diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded mozzarella cheese

Highlighted under: Baking & Desserts

I absolutely love making baked veggie stuffed zucchini for a wholesome meal that’s both delicious and visually appealing. The vibrant colors of the veggies pop against the tender zucchini, making it a feast for the eyes and the palate. I enjoy experimenting with various stuffing ingredients, from quinoa to black beans, which keep the dish exciting every time I make it. This recipe is perfect for weeknight dinners or casual get-togethers, allowing everyone to enjoy a healthy yet satisfying option.

Created by

Adele Summers

Last updated on 2026-01-18T03:19:11.724Z

When I started developing this recipe, my goal was to keep it simple yet packed with flavor. I experimented with different combinations of vegetables and spices, eventually settling on a mix that's both fresh and aromatic. I learned that roasting the zucchini slightly before stuffing it enhances the overall texture and flavor, allowing it to hold its shape perfectly.

One of my favorite tips is to use a variety of colorful vegetables, as this not only makes the dish appealing but also maximizes the nutrients. I often add herbs like basil and parsley to brighten up the flavors even more. This dish has now become a staple in my household!

        Why You Will Love This Recipe
        Healthy and satisfying with a variety of fresh vegetables
Customize with your favorite grains or proteins
A beautiful presentation that impresses guests

      

Choosing the Right Zucchini

When selecting zucchini for this recipe, opt for medium-sized ones that are firm and have a glossy skin. Smaller zucchinis may be tender, but they won't hold enough stuffing. Conversely, larger zucchinis can become watery and less flavorful. Look for zucchinis that are heavy for their size, indicating juiciness. If you come across any with blemishes or soft spots, it's best to avoid those to ensure your dish has a fresh flavor.

Once you've chosen your zucchinis, it's important to cut and prepare them correctly. Using a sharp knife, slice them lengthwise for easy scooping. A melon baller or a small spoon can be particularly handy for removing the seeds without damaging the zucchini's skin, which is crucial for maintaining their structural integrity while baking.

Enhancing the Filling

To elevate the flavor of your quinoa mixture, consider adding a splash of lemon juice or a sprinkle of feta cheese into the filling before stuffing the zucchinis. This addition introduces a tangy freshness that complements the richness of the melted mozzarella on top. If spicy flavors are your preference, try incorporating crushed red pepper flakes or diced jalapeños, adjusting according to your heat tolerance.

Remember that your filling doesn't have to be limited to just quinoa and vegetables. You can experiment with different grains like farro or rice, or include proteins such as black beans or crumbled tempeh for a heartier dish. Feel free to swap in seasonal vegetables, too – roasted eggplant or spinach can bring new dimensions to the filling with their unique textures.

Storage and Serving Suggestions

If you have leftovers, store the stuffed zucchini in an airtight container in the refrigerator for up to three days. Reheating can be done in the microwave for a quick option, although returning them to the oven will help keep the zucchini skin crispy and the cheese melty. Just cover them loosely with foil and reheat at 350°F (175°C) for about 10 minutes.

Serving your baked veggie stuffed zucchini is a delightful experience. I love pairing them with a simple side salad dressed in balsamic vinaigrette to balance the dish's rich flavors. They also make excellent appetizers at gatherings when sliced into smaller portions. For additional aesthetics and flavor, you can garnish with freshly chopped herbs, like basil or parsley, right before serving.

Ingredients

Stuffed Zucchini Ingredients

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

Feel free to use any vegetables you have on hand.

Instructions

Prepare the Zucchini

Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create a boat shape. Place them on a baking sheet and lightly brush with olive oil.

Bake for about 10 minutes until slightly softened.

Make the Filling

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

Stuff the Zucchini

Remove the zucchini from the oven and fill each half generously with the quinoa mixture. Top with shredded mozzarella cheese.

Bake

Return the stuffed zucchini to the oven and bake for an additional 20 minutes until the cheese is melted and bubbly.

Allow the zucchini to cool for a few minutes before serving.

Pro Tips

Using different seasonal vegetables can enhance the flavor and style. Additionally, if you like it spicy, consider adding some red pepper flakes to the filling.

Common Troubleshooting Tips

One common issue is overcooking the zucchini, which can result in a mushy texture. To avoid this, keep an eye on the initial baking time and test with a fork; they should be just tender before adding the filling. If you find your zucchini cooked too long, try reducing the pre-bake time to around 7 minutes instead of 10.

If the filling is too dry, consider adding a splash of vegetable broth or olive oil while stir-frying the vegetables to ensure moisture. Alternatively, if you're using frozen vegetables, be sure to thaw and drain them thoroughly to prevent excess water from making the filling soggy.

Variations to Try

Feel free to switch up the cheese to suit your taste – goat cheese or sharp cheddar can bring a different flavor profile to the dish. Also, incorporating nuts such as walnuts or pine nuts can add a satisfying crunch and more protein, making it even more nutritious.

For a Mediterranean twist, you could enhance the filling with olives, artichokes, or sun-dried tomatoes. This lively combination not only boosts the flavor but also adds vibrant colors, making your stuffed zucchini even more visually appealing.

Make-Ahead Tips

Preparing the filling a day in advance makes this recipe even more convenient. Store it in the refrigerator, and when you're ready to serve, simply stuff the zucchini and bake. This also allows the flavors to meld together, enhancing the overall taste.

You can also freeze the fully baked stuffed zucchini. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. When ready to eat, thaw them overnight in the fridge and reheat in the oven before enjoying.

Questions About Recipes

→ Can I prepare the stuffed zucchini ahead of time?

Yes, you can prepare the stuffing and fill the zucchini a few hours in advance. Just bake them right before serving.

→ What can I substitute for quinoa?

You can substitute quinoa with rice, couscous, or even lentils for a different flavor and texture.

→ Can I freeze baked stuffed zucchini?

Yes, you can freeze them. Just make sure to wrap them well in plastic wrap or aluminum foil before placing them in the freezer.

→ What are some variations I can try?

Feel free to experiment with different vegetables, cheeses, or spices. You can also add cooked ground meat for a heartier filling.