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The main dish, Mediterranean

Quinoa and mint stuffed round zucchini

Quinoa and mint stuffed round zucchini is a vegetarian dish for 6, made with hollowed out round zucchini filled with quinoa, sun dried tomatoes and parmesan. It takes 30 minutes of active work, with the filling made in the morning and the zucchini baked right before guests arrive, at an easy difficulty level and a cost of €2.90 per person. The key is chopping and cooking the scooped out zucchini flesh, which keeps the filling moist.

Round zucchini stuffed with quinoa, sun dried tomatoes and mint, baked just enough to turn golden, light and full of flavor.

Quinoa and mint stuffed round zucchini
For
6 people
Work
30 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.90
Calories per person
340 kcalcalculated by Kiloach, your weight coach

Round zucchini are especially good for stuffing, they hold their shape in the oven and give you plenty of room for filling. Quinoa adds a chewy bite, sun dried tomatoes bring a concentrated tang, and fresh mint keeps the whole thing tasting light. Parmesan browns just enough on top for a golden crust without making the dish heavy.

This is a summer dish that works for a dinner with friends or a family meal, best served warm rather than piping hot. It pairs well with a light starter and a fruit based dessert, and it satisfies vegetarian guests and everyone else alike, so you don't need to cook a second main.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 55 min
  3. Before the guests arrive 1 step, 35 min
  4. When it's time to serve 1 step

The day before, you can buy and wash the zucchini and chop the mint. In the morning, cook the quinoa, hollow out the zucchini, make the filling and stuff the zucchini, then keep them in the fridge in their baking dish. Right before guests arrive, bake for 35 minutes at 190°C, then serve warm with the tops on and a bit of fresh mint.

The ingredients

6 people

Fruits and vegetables

  • Round zucchini 6
  • Fresh mint 1 bunch
  • Onion 1
  • Garlic 2 cloves
  • Lemon 1

Pantry

  • Quinoa 200 g
  • Sun dried tomatoes 100 g
  • Olive oiloften in the pantry 4 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Parmesan 60 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the quinoa for 12 minutes in boiling salted water, drain and let cool slightly. 15 min

    Rinse it before cooking to remove any bitterness.

  2. Cut a cap off each zucchini, scoop them out with a spoon and chop the flesh. 15 min

    Leave about 1 cm of flesh around the walls so the zucchini hold together while baking.

  3. Cook the onion, garlic and chopped zucchini flesh in olive oil, then mix with the quinoa, chopped sun dried tomatoes, mint and lemon. 15 min

    Drain the flesh first if it released a lot of water.

  4. Fill the zucchini, top with parmesan and place them in an oiled baking dish with a thin layer of water. 10 min

    Set the caps aside to add back on top for serving.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake for 35 minutes at 190°C, until the zucchini are tender and the top is golden. 35 min

    A drizzle of olive oil before baking helps the top brown nicely.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve warm with the caps placed on top and a little fresh mint.

    A touch of lime or Greek yogurt on the side is a great match.

Our tips to get it right

  • Pick round zucchini that are firm and similar in size, so they all cook at the same rate and look even on the serving plate.
  • Go easy on salt in the filling before adding the parmesan, it already brings plenty of salt. Taste right before you stuff the zucchini.
  • Arrange the zucchini close together in the baking dish, they hold their shape better and dry out less around the edges.

The variations

  • Swap the quinoa for bulgur or rice, cooking time changes slightly but the texture stays close to the original.
  • For a dairy free version, replace the parmesan with pan toasted breadcrumbs or sliced almonds.
  • To save time, use regular zucchini halved lengthwise instead of hollowed out round zucchini, they bake faster.

What to serve it with

  • A tomato salad with olive oil
  • A light tabbouleh as a starter
  • Greek yogurt or lime wedges on the side

Storage

Cooked stuffed zucchini keep for 2 to 3 days in the fridge in a sealed container. Reheat in the oven at 160°C for about 15 minutes, they don't freeze well since quinoa and zucchini both lose texture.

Questions about this recipe

Can I replace mint with basil?

Yes, basil works well and gives a different but equally fresh flavor. Use the same amount and chop it at the last minute so it keeps its aroma.

How do I keep the zucchini from releasing too much water while baking?

Leave about 1 cm of flesh around the walls when hollowing out the zucchini, and drain the chopped flesh before cooking it down. A thin layer of water in the baking dish is enough, you don't need more.

How should I present stuffed zucchini for a dinner with friends?

Arrange the zucchini on a large serving platter with their tops placed slightly tilted beside them, and scatter a few fresh mint leaves right before serving. It makes for a casual dish everyone can serve themselves at the table.

Can I use regular zucchini instead of round ones?

Yes, cut them in half lengthwise and hollow them out the same way. Baking time is usually a bit shorter, so check for tenderness starting around 25 minutes.

Can quinoa and mint stuffed round zucchini be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make quinoa and mint stuffed round zucchini?

Allow 1 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in quinoa and mint stuffed round zucchini?

About 340 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does quinoa and mint stuffed round zucchini cost?

About €2.90 per person, that's €17.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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