Zucchini Stuffed with a Quinoa Salad

By August 30, 2017 Recipes One Comment

Sometimes recipes write themselves and thats what happened to this one.  I started off making a tomato, zucchini and herb salad and the zucchini was so gorgeous I ended up stuffing them with the salad.  Such a dramatic presentation and so easy to make!

5 from 1 vote

Zucchini Stuffed with a Tomato, Herb and Quinoa Salad

This dish is such a wonderful and versatile side dish. I used both golden and green zucchini for a dramatic presentation but either works.  I don't use cheese here but feel free to top the salad with feta, mozzarella or parmesan before you bake it.

Servings 8
Author Monica


  • 2 Medium Zucchini
  • 3 Tbsp Olive Oil extra virgin
  • 1 Cup Quinoa Rinsed and drained
  • 1 Tbsp Balsamic Vinegar
  • 1 1/2 Cups Cherry Tomatoes Halved or quartered
  • 2 Tbsp Basil or parsley or a mix Chopped
  • salt and pepper as needed


  1. Preheat the oven to 350 degrees.  Halve the Zucchini Lengthwise, scoop our the seeds with a spoon.  Place on a baking sheet lined with parchment paper brush the inside of the zucchini with 1 tablespoon of the olive oil and season with salt and pepper.  Bake for 20 - 30 minutes until the zucchini has softened.  remove from the oven and set aside to cool.

    rinse the quinoa in a colander and place in a saucepan with 2 cups of cold water.  Bring to a boil, cover, and reduce the heat to low.  Simmer the quinoa until the water is absorbed.  Add the remaining olive oil, Balsamic vinegar, chopped tomatoes,  and 1 1/2 tablespoon of the chopped basil/parsley.  Mix together and season with salt and pepper.

    Stuff the zucchini with the quinoa salad.  This dish can be made up to this point 2 days in advance just cover and cool to room temperature before refrigerating.  Bake the stuffed zucchini in a 350 degree oven for 20 minutes until warmed through.  Cut the zucchini in half, arrange on a serving platter and sprinkle with the remaining 1/2 tablespoon of chopped herbs.



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