Description

Stuffed zucchini boats with quinoa are a vibrant and nutritious dish that delivers a burst of flavor in every bite. These delightful little green vessels are filled with a savory mix of protein-packed quinoa, fresh vegetables, and aromatic spices, making them an excellent choice for weeknight dinners or to impress guests at gatherings. Quick and customizable, this recipe will easily become a staple in your kitchen.

Ingredients

Scale

2 medium zucchinis
1 cup rinsed quinoa
1 cup diced bell peppers (any color)
1/2 cup diced onion
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 cup shredded mozzarella cheese
Salt, pepper, cumin, and oregano to taste

Instructions

Preheat the oven to 375°F (190°C) and lightly coat a baking dish with nonstick cooking spray.
In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
Halve the zucchinis lengthwise and scoop out the insides.
In a skillet over medium heat, sauté onion and garlic until fragrant. Add bell peppers and tomatoes along with cooked quinoa. Season with salt, pepper, cumin, and oregano; mix well.
Stuff each zucchini half with the filling, top with cheese, and place in the baking dish.
Cover loosely with foil and bake for 25-30 minutes until zucchinis are tender but firm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 12g
Cholesterol: 25mg

Keywords: Feel free to customize your filling by adding black beans or ground turkey for extra protein. Experiment with different cheeses like feta or Parmesan for varied flavors. Leftovers can be stored in an airtight container in the fridge for up to three days.