This stuffed zucchini recipe is a delicious dish made of zucchini stuffed with a mixture of black beans, quinoa, and zucchini and topped with parmesan. Definitely a simple, satisfying meal!
I love the time of year when the zucchini is plentiful in my garden. But thankfully, it is usually easy to find any time in grocery stores. Since it works deliciously in so many recipes, from savory sides to sweet treats, we love it, and I use it often! This black bean quinoa stuffed zucchini is one such recipe that is an absolute favorite.
I love to make it ahead by assembling all of the ingredients and stuffing it into the zucchini and then baking it as the main dish for a quick lunch or light supper or even to serve as a side dish alongside fish, chicken, pork, or beef.
Table of Contents
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Zucchini – Use whole zucchini that has been cut in half lengthwise, and seeds scooped out.
Black Beans – Use canned black beans, drained and rinsed, or use another favorite bean from your pantry or freezer, such as Pinto Beans.
Garlic – Use minced garlic – If you don’t have fresh garlic on hand, you can use Stone House Seasoning in place of the garlic, salt, and pepper. If you use this, don’t add the salt and pepper.
Salt and Pepper – Use kosher salt and ground black pepper
Parmesan Cheese – Optional, but it is delicious. Use grated Parmesan to top the dish before baking for even more flavor. It can be left off if you wish.
How to Make Stuffed Zucchini
Prep. Preheat oven to 450 degrees F. Then, wash and slice four whole zucchini in half lengthwise. Scoop the seeds out of each half. Place the eight zucchini halves onto a parchment-lined baking sheet.
Combine stuffing ingredients. In a large mixing bowl, add the drained and rinsed black beans, cooked quinoa, minced garlic, salt, and pepper. Stir until well combined.
Stuff the zucchini. Scoop the black bean mixture into each of the scooped-out areas of each zucchini half.
Top with Parmesan and bake. Sprinkle the grated Parmesan cheese on top of each filled zucchini half. Place the baking sheet into the heated oven and bake until the cheese is melted and the zucchini begins to soften (about 20 minutes).
This recipe is perfect for variations, so you can use other foods you may have on hand.
Stuff the zucchini with my best chili and top with shredded cheese. Bake as directed.
Use some leftover spaghetti sauce, fill the zucchini and top with cheese. Bake as directed.
Make a delicious Leftover Makeover with my Stuffed Peppers recipe. Fill the zucchini with the chopped stuffed peppers and cheese and bake as directed.
Frequently Asked Questions
Roast the zucchini at a high temperature. My recipe roasts it at 450 degrees F.
Wait until closer to the time you will be cooking the zucchini to wash it. Don’t use a heavy scrub brush on it, as it may cause damage to the skin. Just use clean hands and water and scrub the outside of the vegetable with your hands. After washing, blot dry with towels and refrigerate. Use within 2 days for the freshest results.
If you tried this Stuffed Zucchini or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Black Bean Quinoa Stuffed Zucchini Recipe
- 4 whole zucchini, halved and seeds scooped out
- 1 cup cooked quinoa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 clove garlic, minced
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- grated Parmesan cheese, optional
- Preheat oven to 450º F. Add quinoa, beans, garlic, salt and pepper to a medium bowl. Stir until well-combined. Spoon ingredients back into zucchini shells and top with grated Parmesan, if using.
- Bake until the cheese has melted and zucchini has softened, about 20 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.