Quinoa and Vegetable Stuffed Zucchini Boats
A healthy and delicious dish featuring zucchini filled with a savory mixture of quinoa, vegetables, and melted cheese.
Equipment
- oven
- skillet
- baking sheet
- Spoon
- Pot
- mixing bowl
Ingredients
- 4 medium Zucchinis Halved lengthwise and hollowed out.
- 1 cup Cooked quinoa Provides protein and texture.
- 1 medium Bell pepper Diced, any color preferred.
- 1 small Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 cup Cherry tomatoes Halved.
- 1 teaspoon Dried oregano Adds flavor.
- 1 teaspoon Paprika Adds a smoky flavor.
- to taste Salt and pepper For seasoning.
- 1 cup Shredded mozzarella cheese For topping.
- 2 tablespoons Olive oil For sautéing vegetables.
- to taste Fresh parsley Chopped, for garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center, leaving about 1/4 inch of flesh.
- Rinse 1 cup of quinoa under cold water and cook according to package instructions, usually with 2 cups of water for about 15 minutes.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and bell pepper, cooking for about 5 minutes until softened.
- Add minced garlic, halved cherry tomatoes, and the reserved zucchini flesh. Season with oregano, paprika, salt, and pepper. Cook for another 3-4 minutes.
- Remove from heat and mix in the cooked quinoa until well combined.
- Stuff each zucchini half with the quinoa and vegetable mixture, pressing down gently. Top with shredded mozzarella cheese.
- Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes until the zucchinis are tender and the cheese is melted.
- Let cool for a few minutes before serving. Garnish with fresh parsley.
Notes
Feel free to customize the filling with your favorite vegetables or proteins.