Description
Zucchini boats stuffed with quinoa are a deliciously healthy dish that combines tender, roasted zucchini with a savory filling of fluffy quinoa and fresh vegetables. This vibrant recipe is not only simple to prepare but also highly versatile, allowing for easy customization based on your favorite flavors. Perfect for cozy dinners or impressing guests at potlucks, each bite promises an explosion of flavor while being packed with nutrients.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cooked quinoa
- 1 cup diced bell peppers (any color)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- ½ cup shredded cheese (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil for sautéing
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Halve the zucchinis lengthwise and scoop out seeds gently.
- In a skillet over medium heat, sauté onion and garlic in olive oil until fragrant, about 2 minutes. Add bell peppers and cook until tender.
- In a large bowl, mix cooked quinoa, sautéed veggies, diced tomatoes, salt, and pepper until well combined.
- Generously fill each zucchini half with the quinoa mixture.
- Place stuffed zucchinis in the baking dish and cover with foil. Bake for 25 minutes or until tender. If desired, uncover for the last few minutes to melt cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 180g)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg