Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Vegan Stuffed Zucchini
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 20%
CARBS 39G63% OF CAL
8G FIBER18G OTHER14G TOTAL SUGAR
FAT 8G28% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves filled with quinoa, chickpeas, and marinara sauce. Italian-flavored and vegetable-forward, perfect for a light weeknight dinner.
mainitalianbeans🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini ((about 9 to 10 ounces each))
- 1 tablespoon olive oil
- 1/2 cup uncooked quinoa
- 3/4 cup water
- 1 1/2 cups marinara sauce ((homemade or jarred))
- 1 cup canned or cooked chickpeas, (drained and rinsed)
- 2 tablespoons (chopped fresh basil)
- Salt and pepper, (to taste)
- Vegan Parmesan cheese ((optional))
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 20%
CARBS 39G63% OF CAL
8G FIBER18G OTHER14G TOTAL SUGAR
FAT 8G28% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 653mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1099mg
- Calcium
- 115mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.