- 3 Eight Ball zucchinitops cut off, hollowed out, pulp reserved and diced
- 1 cup Quinoacooked
- 6 Cherry tomatoesquartered
- 1 Cucumbersmall, diced
- 1 Scallionsthinly sliced
- 3 leaves Сhiffonade Basilsliced
- 3 tbsp Olive oilextra virgin, divided
- 1 tbsp Lemon juice
- Saltto taste
- Black pepperto taste
Stuffed Eight Ball Zucchini
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:
Steps to make Stuffed Eight Ball Zucchini
Preheat the oven to 375 °F.