Quinoa & Spinach Stuffed Zucchini


When I find a recipe that works, I try to make it as many ways as I can. I will stuff any vegetable that is stuffable with quinoa. I don’t think stuffable is a real word, but you get the point! Quinoa is the perfect alternative to pasta because it has a great texture that can stand up to sauce and vegetables. If you are not vegan or dairy free, melt some mozzarella cheese on top. Serve with bread and a salad and you have the perfect Sunday night dinner!

Quinoa & Spinach Stuffed Zucchini
Serves 4
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  1. 4 zucchini, halved and flesh scooped out
  2. 2 cups cooked quinoa (1 cup dry cooked with 2 cups water)
  3. 2 cups marinara sauce, homemade or store bought
  4. 2 cups baby spinach
  1. Preheat oven to 400°.
  2. Spray a parchment lined baking sheet with olive oil. Place zucchini halves cut side down on baking sheet. Bake until tender, about 15 minutes. Let cool.
  3. In a large mixing bowl combine quinoa and 1.5 cups of hot marinara sauce. Stir in spinach until it wilts. Stuff each zucchini with quinoa mixture.
  4. Bake for 10 minutes until heated through. Top with extra sauce.
  5. Enjoy!

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