Stuffed Zucchini Halves with Quinoa and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Savory zucchini boats filled with protein-rich quinoa and aromatic herbs, baked until tender and golden. This mediterranean-inspired vegetarian ready in about 45 minutes pairs medium zucchini, uncooked quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (12 ratings) Prep: 20 min Cook: 25 min Serves 2 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Slice 2 medium zucchini lengthwise into 1/2-inch thick halves and scoop out the centers with a spoon, leaving a 1/4-inch shell.
  2. Step 2: In a small saucepan, combine 1/2 cup uncooked quinoa and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then remove from heat.
  4. Step 4: In a bowl, mix the cooked quinoa, 1 minute of garlic oil, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
  5. Step 5: Spoon the quinoa mixture evenly into the zucchini halves, pressing gently to fill. Place on a parchment-lined baking sheet and bake for 25 minutes until zucchini edges are tender and golden.

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Frequently asked questions

How long does Stuffed Zucchini Halves with Quinoa and Herbs take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stuffed Zucchini Halves with Quinoa and Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in Stuffed Zucchini Halves with Quinoa and Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stuffed Zucchini Halves with Quinoa and Herbs for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stuffed Zucchini Halves with Quinoa and Herbs?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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