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Looking for a healthy and delicious way to elevate your dinner game? Say hello to Quinoa Stuffed Zucchini! This dish is not just a feast for the eyes but also a powerhouse of flavors and nutrients. Imagine tender zucchini boats brimming with seasoned quinoa, colorful veggies, and a sprinkle of cheese melting into perfection. It’s the ultimate comfort food that’s light yet satisfying!
The Perfect Dish for Any Occasion
Stuffed zucchini is one of those magical recipes that can fit seamlessly into any meal, whether you’re hosting a dinner party or simply enjoying a cozy night in. It’s quick to prepare, easily customizable, and packed with all the good stuff. Plus, it’s a great way to sneak in some extra veggies! Let’s get cooking and transform your dinner into a culinary adventure.
Ingredients
Here’s everything you’ll need to make this scrumptious Quinoa Stuffed Zucchini:
For the Stuffed Zucchini:
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced bell pepper (any color)
- 1/2 cup corn (canned or frozen)
- 1/2 cup black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar or mozzarella)
For Topping:
- Fresh cilantro or parsley, chopped (optional)
- Extra cheese for garnish (optional)
Serving Size
Serves: 4
Serving Size: 1 stuffed zucchini half
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
Prepare the Zucchini
- Preheat Your Oven
Preheat your oven to 375°F (190°C) to get it nice and hot while you prepare the filling. - Hollow Out the Zucchini
Slice the zucchinis in half lengthwise and scoop out the insides with a spoon, leaving about 1/4 inch of flesh. Don’t discard the insides; you can add them to the filling!
Make the Filling
- Sauté the Veggies
In a skillet, heat a little olive oil over medium heat. Add the zucchini flesh, diced bell pepper, and corn. Sauté for about 5 minutes until softened. - Mix in Quinoa and Seasonings
In a large bowl, combine the sautéed veggies with cooked quinoa, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Mix well until everything is evenly combined.
Stuff the Zucchini
- Fill the Zucchini Boats
Spoon the quinoa mixture generously into the hollowed-out zucchini halves, pressing down gently to pack them in. - Top with Cheese
Sprinkle the shredded cheese on top of each stuffed zucchini.
Bake
- Bake the Zucchini
Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
Serve and Enjoy
- Garnish
Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired. - Dig In
Serve warm and enjoy the delightful blend of flavors in each bite!
Why You’ll Love This Dish
Quinoa Stuffed Zucchini is not only visually appealing but also a deliciously wholesome meal that leaves you feeling satisfied without the heaviness. It’s a great way to incorporate more plant-based ingredients into your diet while still indulging in comfort food. Plus, it’s perfect for meal prep — simply store leftovers in the fridge and reheat for a quick lunch or dinner!
Final Thoughts
If you’re on the hunt for a vibrant, healthy dish that’s as tasty as it is nutritious, look no further than Quinoa Stuffed Zucchini. With its colorful filling and zesty flavors, this recipe is sure to become a favorite in your home. Gather your ingredients, roll up your sleeves, and let’s bring some deliciousness to the table!
Quinoa Stuffed Zucchini
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
- Quinoa Stuffed Zucchini is a healthy, flavorful dish featuring tender zucchini boats filled with a savory quinoa mixture, perfect for a light dinner or side dish.
Ingredients
- 4 medium zucchinis, halved lengthwise
- 1 cup cooked quinoa
- 1/2 cup diced tomatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
- Scoop out the centers of the zucchini halves, leaving a 1/4-inch shell. Chop the removed zucchini flesh and set aside.
- In a skillet, heat olive oil and sauté the chopped zucchini flesh with red onion for 3-4 minutes.
- In a bowl, mix the cooked zucchini, quinoa, diced tomatoes, feta cheese, oregano, salt, and pepper.
- Fill the zucchini shells with the quinoa mixture and arrange them in the prepared baking dish.
- Bake for 25-30 minutes, or until the zucchinis are tender.
Notes
- Substitute feta with vegan cheese for a dairy-free option.
- Add chickpeas or ground meat for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
