Description
Quinoa Stuffed Zucchini Boats are a colorful, nutritious dish brimming with flavor, perfect for impressing guests or enjoying with family.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Juice of 1 lemon
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Halve zucchinis lengthwise and scoop out the center to create boats.
- In a skillet, sauté onions until translucent; add garlic and cook briefly.
- Stir in cumin, chili powder, quinoa, and black beans; mix well.
- Add cherry tomatoes and half of the cheese to the filling; stir to combine.
- Fill zucchini halves with the mixture and top with remaining cheese.
- Place on a baking sheet and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 zucchini half (130g)
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg