Description
Stuffed zucchini boats with quinoa are a vibrant and nutritious dish that combine fresh vegetables with protein-rich quinoa. These delicious boats are filled with sautéed bell peppers, onions, and black beans, topped with melted cheese for a satisfying finish. Perfect for family dinners or gatherings, they are easy to customize to suit any palate. Enjoy this wholesome meal that delights both the eyes and the taste buds while providing essential nutrients.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cooked quinoa
- 1 cup bell peppers (chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup shredded mozzarella cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- Cut zucchinis in half lengthwise and scoop out some flesh, saving it for later.
- Cook quinoa according to package instructions using vegetable broth.
- In a skillet, heat olive oil over medium heat. Add chopped onion, bell peppers, minced garlic, and reserved zucchini flesh; sauté until tender.
- Stir in black beans, cooked quinoa, cumin, chili powder, salt, and pepper until well combined.
- Stuff each zucchini half with the filling mixture, top with shredded cheese, then bake for 20-25 minutes until zucchinis are tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed zucchini half (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 20mg