Description
A healthy and delicious recipe for stuffed yellow zucchini boats filled with quinoa and a variety of vegetables.
Ingredients
Scale
- 4 medium yellow zucchinis
- 1 cup cooked quinoa
- 1 cup diced bell peppers
- 1 cup diced tomatoes
- 1/2 cup corn
- 1/2 cup black beans, rinsed and drained
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- In a bowl, mix cooked quinoa, bell peppers, tomatoes, corn, black beans, olive oil, garlic powder, cumin, salt, and pepper.
- Fill each zucchini boat with the quinoa and veggie mixture.
- If using, sprinkle shredded cheese on top of the stuffed zucchinis.
- Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes until the zucchinis are tender.
- Serve warm and enjoy!
Notes
- Feel free to customize the filling with your favorite vegetables.
- This dish can be made vegan by omitting the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Stuffed Zucchini, Quinoa, Healthy Dinner, Vegetarian Recipe