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Stuffed & Grilled Zucchini with Grilled Veggies

This is a wonderful summer dish that let’s everyone know that us vegans can command a grill just as much as meat eaters! These seasonal veggies taste great together, and turned out really well for not knowing what I fully wanted to do the whole time. 😉

This serves 2 people


For Stuffed Squash:

Two 8 Ball Zucchini Squash

 1/2 Cup Uncooked Quinoa

1/2 Cup Water

3 Cloves of Garlic, minced

5 oz. Cooked Corn Kernels

3 Cups Uncooked Spinach leaves

1 tsp. Ancho Chili Powder

1/2 tsp. Liquid Smoke

1/2 tsp. Sea Salt

For the Grilled Veggies:

The innards from the two squash, chopped

1 White Onion, cut into slivers

1 Large Red Bell Pepper, cut into slivers

1 Cup Grape Tomatoes (or any other tomato)

1 Cup Romano Beans (Green Beans), Chopped

2 Tbsp. Olive Oil

1 tsp. Dried Basil

1 tsp. Dried Cilantro

A pinch of Salt & Pepper


Scooped out

Start cooking quinoa with water and fresh garlic in saute pan with lid on top, it should be done in 10-15 minutes. While it is cooking cut up all of your veggies, and scoop out the innards of the squash. Take the chopped squash pieces and the rest of the vegetables for grilling and toss them in the olive oil and herbs until they are evenly coated.


Once the quinoa is done cooking add in spinach and corn, mix in until spinach is wilted and add in spices + liquid smoke. Once all is combined, stuff the zucchinis with the mix. Take the stuffed zucchini and the bowl of mixed vegetables out to the grill and cook them over a medium flame for 10-15 minutes.

Grilling Zucchini
Grilled Veggies

After your grilled veggies are getting a little wilted on the edges and tender, take them off and plate them alongside the stuffed zucchini. Enjoy with a cool glass of water or a nice, chilled white wine.

Zucchini with Veggies

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