Vegetarian Stuffed Zucchini

weight loss nutrition

zuccini boats may 11



Vegetarian Stuffed Zucchini

 Serves:4 servings

Prep time:25 mins

Cook time:25 mins

Total time:1 hour



2 medium zucchini squash

2 tablespoons extra virgin olive oil

½ cup diced Vidalia or other sweet onion

2 medium garlic cloves minced

1 cup sweet red pepper, diced

1 cup diced mushrooms , diced

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons fresh chopped parsley or cilantro

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup cooked quinoa or brown basmati rice

¼ cup grated Parmesan cheese or crumbled goat feta (optional)

Additional cheese to sprinkle over cooked squash, if desired




  1. Preheat oven to 375 degrees
  2. Trim stem end from squash. Cut in half lengthwise. Using a spoon, carefully dig the seeds out of the zucchini creating the boat. Leave some zucchini flesh so don’t go too deep. Set aside in baking dish.
  3. Dice up the onions, red pepper and mushrooms nice and small.
  4. Add minced garlic and diced vegetables into pan and saute till slightly softened.
  5. Mix sauted vegetables with the quinoa or rice. Add the oregano, basil, parsley/cilantro, salt and pepper.
  6. Fill the boats with vegetable mixture. Sprinkle with cheese if desired.
  7. Drizzle with olive oil and bake in oven for 20 minutes (longer bake time is using larger zucchini). Remove and sprinkle additional cheese if desired. Bake for another 5 minutes. Do not over bake or they will be soggy.