Stuffed Zucchini Boats
Ingredients:
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the seeds using a spoon to create boats. Place them in a baking dish, cut side up.
- Make the Filling: In a mixing bowl, combine the cooked quinoa, diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Mix until well combined.
- Stuff the Zucchini: Spoon the filling mixture into each zucchini boat, pressing down gently to pack it in.
- Add Cheese: Sprinkle shredded cheese evenly over the stuffed zucchinis.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.
Notes:
Feel free to customize the filling with other vegetables, ground meat, or spices to suit your taste. You can also use other grains like rice or farro in place of quinoa.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Fat | 8g |
| Carbohydrates | 30g |
| Protein | 10g |
User Reviews:
Emily R.: "These zucchini boats are a delicious and healthy dinner option. I loved the combination of flavors!"
Mike T.: "A great way to use up zucchini from the garden. My kids even loved them!"