Baked Zucchini Halves Stuffed with Wild Rice and Quinoa

April 14, 2021 , ,

By Farmer John Paterson. Serves 4-6. Recipe contains dairy.


  • 1 large zucchini, halved lengthwise
  • 1 ½ cups cooked quinoa
  • ½ cup cooked wild rice
  • ¼ cup freshly grated Parmesan cheese
  • 1 ½ teaspoons olive oil
  • ½ cup chopped onion (about 1 medium onion)
  • 1 rib celery, chopped
  • ¾ cup fresh bread crumbs
  • 1 teaspoon salt
  • Butter (optional)


  1. Preheat oven to 350 degrees.
  2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut side up, to a baking dish.
  3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.
  4. Heat the oil in a medium skillet over medium-high heat. Add the onions and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.
  5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.
  6. Stu hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.
  7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10-20 minutes. Serve warm.