What’s your favorite way to enjoy zucchini? This Stuffed Eight Ball Zucchini recipe is vegan, gluten-free, healthy, and totally delicious! A fresh mix of quinoa salad with tomatoes, cucumbers, scallions, and fresh basil, stuffed inside a nutty and buttery 8 Ball zucchini, this recipe sings of summer!
Start with the zucchini. Cut the zucchini tops off and scoop out the center of the zucchini, leaving a shell about ¼-inch thick. I use my melon baller to make it easy. Chop the pulp into small dice. Brush the shells and tops with olive oil and place them on a baking sheet. Roast the zucchini until just tender. While the zucchini roast, you can make the filling. Combine the cooked quinoa with cherry tomatoes, cucumbers, reserved zucchini pulp, scallions, and basil leaves. Drizzle with olive oil and lemon juice and season with salt and fresh black pepper. Stuff the zucchini with the prepared quinoa salad and serve. Enjoy these stuffed 8 Ball zucchini as a meal on its own with a crisp green salad, or serve them as a side to your dinner.
To make the Stuffed Eight Ball Zucchini, you will need the following ingredients:
Preheat the oven to 375 °F.
Brush 3 hollowed out zucchini and their tops all over with 1 tablespoon olive oil and sprinkle with a little salt. Place them on a baking sheet cut-side down and roast for 15-17 minutes or until just tender.
In a bowl, combine 1 cup quinoa with 6 quartered tomatoes, 1 diced cucumbers, 1 thinly sliced scallion, and 3 sliced chiffonade basil leaves. Drizzle with 2 tablespoons extra virgin olive oil and 1 tablespoon lemon juice. Season with salt and black pepper to taste and toss to mix.
Stuff the roasted zucchini with the quinoa salad.
Serve with a green salad and enjoy!
Whether you are looking to eat vegan or just want to eat lighter, give this Stuffed Eight Ball Zucchini recipe a try. Easy and delicious, it’s full of veggies and healthy quinoa all stuffed in roasted Eight Ball zucchini. Share a photo and tag us #cookmerecipes on Instagram!
