Crunchy Quinoa Stuffed Zucchini

Crunchy Quinoa Stuffed Zucchini
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Secrets of Healthy Cooking. Recipe Credit: . Photo Credit: Renée Comet.

This is a great way to add more grains to your diet and the quinoa gets a wonderful crunch when baked.

  • Prep time
    10 min
  • Cook time
    1 hr
  • Servings
    6 Servings
  • Serving size
    1/2 zucchini
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 zucchini
  • Amount per serving Calories 125

  • Total Fat 5g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 190mg
  • Total Carbohydrate 17g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 5g
  • Potassium 485mg
  • Phosphorus 170mg

Choices/Exchanges: 1/2 Starch, 1 Vegetable, 1 Fat



  • uncooked quinoa (rinsed)
    1/2 cup
  • zucchini (each weighing about 1/2 pound)
  • Extra Virgin Olive Oil
    1 tsp
  • pancetta (chopped)
    2 oz
  • onion(s) (chopped, about 1 medium)
    3/4 cup
  • large garlic (minced)
    1 clove
  • grape or cherry tomatoes (halved or quartered if large)
    3/4 cup


  1. Preheat oven to 425°F convection or 450°F traditional oven.

  2. Place quinoa in medium saucepan with 1 cup water. Bring to a boil, reduce heat to low, cover, and cook 15–20 minutes until tender.

  3. Cut zucchini in half lengthwise. Using a paring knife, cut a V shape into each half and remove the center, creating a channel for the stuffing. Chop the zucchini that has been removed and save it for use in the stuffing.

  4. In the meantime, place the olive oil in a large sauté pan. Add pancetta, onion, garlic, and chopped zucchini. Sauté until pancetta is browned. Remove pan from heat and add tomatoes. Add cooked quinoa and mix well.

  5. Stuff each zucchini half with 1/2 cup quinoa mixture and place on parchment-lined baking sheet.

  6. Bake 20–25 minutes until zucchini are fork tender. Stuffing will be nicely browned.