Vegetarian Stuffed Zucchini Boats

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Vegetarian Stuffed Zucchini Boats with vegetables and quinoa

This Vegetarian Stuffed Zucchini Boats recipe is perfect for anyone looking to pack in the vegetables. Fresh zucchini is stuffed with a delicious mixture of quinoa, tomatoes, onions, bell peppers, mushrooms and parmesan cheese, making it a great meal option for those on a plant-based diet. Plus, this dish is easy to customize to your liking. So if you’re looking for something new and tasty, give this Vegetarian Stuffed Zucchini recipe a try!

How to Make Vegetarian Stuffed Zucchini Boats

Stuffed zucchini boats are a delicious and healthy way to enjoy summer squash. These Vegetarian Stuffed Zucchini Boats are perfect for your meatless Monday menu if you’re looking for change up your dinner routine. The recipe is really easy to follow, loaded with flavor and perfect for a late summer evening meal. If you’re searching for a new way to cook zucchini, or if you’re someone who’s thinking about going vegetarian, this recipe is definitely worth trying out.

Vegetarian Stuffed Zucchini Boats with vegetables and quinoaTo make them, start by preheating your oven to 375 degrees Fahrenheit. Line a baking dish with foil or parchment paper, then cut the stems off of your zucchini and slice them in half lengthwise. Next, slice a small sliver off of the skin-side of each zucchini half so they sit flat without rolling. Scoop out some of the insides of the zucchini, being careful not to puncture the skin.

In a large skillet, heat olive oil over medium heat. Add onions and cook for two minutes before adding garlic, bell peppers, mushrooms and tomatoes. Sauté for three more minutes and remove the veggies from the heat. Add Italian seasoning, black pepper, pine nuts, quinoa and parmesan cheese to the veggie mixture, then stir until everything is evenly mixed.

Divide the filling between each zucchini half, then sprinkle with additional parmesan cheese. Drizzle some more olive oil on top, then bake for 40 minutes until the zucchini is soft and slightly browned on top. Enjoy!

Healthy Hacks

This vegetarian recipe makes two servings. You can enjoy two whole zucchini halves as one serving, so it’s a super filling meal for two people! Enjoy it with your weight loss partner or save the other serving for dinner tomorrow.

On a Nutrisystem weight loss plan? Each serving contains 383 calories and counts as half of a SmartCarb, two PowerFuels, two Extras and two Vegetables.

If you’d like the meal to count as a full SmartCarb, enjoy some extra quinoa on the side or serve it with some roasted sweet potatoes, corn or a slice of whole grain bread.

You can also customize this recipe for stuffed zucchini by making some smart swaps. Replace quinoa with brown rice or another fiber-rich grain. Replace the veggies with our  non-starchy vegetables that you enjoy or have on hand. Switch up the spices with other low-calorie choices, like cayenne pepper, cumin or paprika. There are so many tasty combinations to try!

More Healthy Vegetarian Recipes for Weight Loss

Looking for more Nutrisystem-approved recipes for your plant-based diet? Here are some of our favorite vegetarian recipes that even carnivores will love! The best part is that they’re delicious AND fit perfectly into your weight loss plan:

Servings: 2

Calories per Serving: 383

On Nutrisystem, Count As: ½ SmartCarb, 2 PowerFuels, 2 Extras and 2 Vegetables

Ingredients:

  • 2 zucchinis
  • 2 Tbsp. olive oil, divided
  • 1 clove garlic, minced
  • ½ onion, chopped
  • ½ bell pepper, diced
  • 1 roma tomato, chopped
  • ½ cup cremini mushrooms, chopped
  • ½ cup cooked quinoa
  • 3 Tbsp. grated parmesan cheese, divided
  • 1 tsp. Italian seasoning
  • ¼ tsp. black pepper
  • ¼ cup pine nuts

Directions:

  1. Preheat oven to 375°F.
  2. Line a baking dish with foil or parchment paper.
  3. Cut the stems off of the zucchini and cut them in half lengthwise. Slice a small sliver off on the skin-side of each zucchini half so that they will sit flat without rolling. Scoop out some of the insides of the zucchini.
  4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onions and cook for 2 minutes.
  5. Add garlic, bell peppers, mushrooms and tomatoes. Sauté for 3 more minutes.
  6. Remove from heat and add the Italian seasoning, black pepper, pine nuts, quinoa and 2 tablespoons of parmesan cheese.
  7. Divide filling between each zucchini half. Sprinkle with remaining parmesan cheese. Drizzle remaining olive oil on top.
  8. Bake for 40 minutes until zucchini is soft and slightly browned on top.
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