Quinoa And Veggie Stuffed Grilled Zucchini With Fe... Recipe

Posted by
Rate It!
Quinoa And Veggie Stuffed Grilled Zucchini With Fe...
Add your photo!



  1. Prepare quinoa: place rinsed quinoa in a small saucepan with 1 cup water and a pinch of salt.
  2. Bring to a boil, then reduce heat to very low and simmer 20 minutes until water is gone and quinoa is tender (you'll see the grains start to break apart in rings.)
  3. Prepare zucchini: slice each squash in half lengthwise. Using a melon baller, scoop out insides, leaving about 1/4 inch thick walls, taking care not to punch through the bottom. Salt each half, and turn cut-side down on a plate lined with a paper towel.
  4. Prepare veggies: sweat onions, peppers and carrots, seasoned with 1/4 tsp Greek seasoning, and 2 tbsp olive oil, in a cast-iron skillet over very low heat until tender, about ten minutes. Add minced garlic and roasted pepper, let saute another 2-3 minutes.
  5. Turn on your gas grill, or preheat your broiler.
  6. Wipe out zucchini very well with paper towels, and season with pepper only. Grill cut-side down over medium-high heat for about 5 minutes, until they just begin to soften.
  7. Transfer cooked quinoa and cooked vegetables to a large bowl. Wipe out any remaining veggies in skillet and spray with cooking spray.
  8. Take zucchini off grill, and turn off one burner, leaving the other one on medium-high.
  9. Add parsley, tomatoes, vinegar, and 2 tbsp olive oil to bowl (if needed).
  10. Taste, and season with Greek seasoning or salt and pepper. Go just a little under-seasoned, as the feta cheese will add some saltiness.
  11. Place grilled zucchini boats cut-side up and side-by-side in pan. Spoon quinoa mix generously in boats (you may have a little leftover), and top with cheeses.
  12. Place pan on the unlit side of the grill, and close lid.
  13. Cook about 5 minutes, until cheese is melted and zucchini is tender but not mushy-check with a fork for doneness.
  14. Serve with extra cheese and lemon wedges and enjoy!
  15. This makes a great side dish or vegetarian entree-and you can feel even better about having dessert later. (I know I did.)
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.8 Kcal (807 kJ)
Calories from fat 108.28 Kcal
% Daily Value*
Total Fat 12.03g 19%
Cholesterol 11.82mg 4%
Sodium 121.79mg 5%
Potassium 285.56mg 6%
Total Carbs 15.56g 5%
Sugars 3.81g 15%
Dietary Fiber 2.41g 10%
Protein 5.42g 11%
Vitamin C 31.6mg 53%
Vitamin A 0.2mg 7%
Iron 6.3mg 35%
Calcium 79mg 8%
Amount Per 100 g
Calories 158.46 Kcal (663 kJ)
Calories from fat 89 Kcal
% Daily Value*
Total Fat 9.89g 19%
Cholesterol 9.71mg 4%
Sodium 100.1mg 5%
Potassium 234.7mg 6%
Total Carbs 12.79g 5%
Sugars 3.13g 15%
Dietary Fiber 1.98g 10%
Protein 4.45g 11%
Vitamin C 25.9mg 53%
Vitamin A 0.2mg 7%
Iron 5.2mg 35%
Calcium 64.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 4.4
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top