Description
Savor these vibrant Quinoa Stuffed Zucchini Boats, filled with wholesome quinoa and fresh vegetables for a delightful, healthy dish perfect for any occasion.
Ingredients
Scale
- 4 medium zucchini
- 1 cup quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1 cup bell peppers (diced)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- Olive oil
- Italian seasoning
- Shredded cheese (optional)
- Salt & pepper
Instructions
- Preheat the oven to 375°F (190°C). Halve zucchinis lengthwise and scoop out the insides; set aside.
- Rinse quinoa under cool water. Combine quinoa and 2 cups of water in a saucepan; bring to a boil, then simmer for about 15 minutes until fluffy.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant. Add bell peppers and cook until tender, about 5 minutes.
- Stir in diced tomatoes, Italian seasoning, salt, and pepper; simmer for an additional 5 minutes.
- Fluff cooked quinoa and mix it into the vegetable mixture; taste and adjust seasoning if necessary.
- Generously fill each zucchini half with the quinoa mixture. If desired, sprinkle cheese on top.
- Place stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini boat (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Customize your filling by adding beans or swapping quinoa for rice for added protein. Top with breadcrumbs before baking for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.