Cook to the Season: Quinoa and Vegetable Stuffed Zucchini


Adapted from Moosewood Restaurant : New Classics

A favorite recipe that uses many summer vegetables that you will find at our market. The vegetable filling can be varied according to your taste & can be used to fill not only zucchini or summer squash, but also bell peppers or tortillas. You can also find cheese at the market & could use Bondat Taco Seasoning instead of chili powder.

Serves 6


  • 3 cups cooked quinoa
  • 6 medium zucchini or summer squash
  • 3Tbsp olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp salt, more to taste
  • 1 cup chopped carrot
  • 1 diced bell pepper
  • 1 cu corn kernels,
  • 1 cup finely chopped greens
  • 1 15oz can black beans
  • 2 cups grated cheddar cheese, optional
  • Handful of cilantro, chopped



  • Preheat oven to 425 degrees.
  • Cut zucchini lengthwise & scrape out flesh. Reserve about a cup of flesh; freeze extra. Place zucchini boats on oiled baking sheet. Rub with oil, sprinkle with salt & bake in oven 12 minutes until slightly tender.  Reduce oven temp to 400.
  • Heat saute pan over medium heat. Add olive oil.
  • Salute onion, pepper & carrots until fragrant.
  • Add garlic, chili powder, salt, and zucchini flesh to pan. Saute for a couple of minutes.
  • Add greens, corn, & black beans. Saute until greens have wilted.
  • Add cooked quinoa and mix thoroughly.
  • Season with pepper and salt to taste.
  • Spoon filling into zucchini boats. Sprinkle with grated cheddar cheese. Place in oven until cheese is browned (if using) and everything is hot, 12-15 minutes. Sprinkle with cilantro, if desired.