Stuffed Zucchini with Herbed Quinoa
Elevate your weeknight dinner routine with this vibrant and nutrient-packed **Stuffed Zucchini with Herbed Quinoa** recipe. Perfect for a light yet satisfying meal, this dish combines tender zucchini boats with a hearty and flavorful filling of quinoa, black beans, and colorful vegetables like red bell peppers and cherry tomatoes. Each bite is infused with the bright freshness of parsley and topped with tangy crumbled feta, all brought to life with a zing of fresh lemon zest. This vegetarian-friendly recipe is not only quick and easy to prepare—ready in under 45 minutes—but it's also loaded with wholesome ingredients, making it a fantastic choice for a healthy dinner or a crowd-pleasing side dish. Ideal for those seeking nutritious, flavorful, and beautifully presentable meals, these stuffed zucchinis are a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 Garlic cloves
- 1 medium Red bell pepper
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 cup Canned black beans
- 1 cup Cherry tomatoes
- 0.25 cup Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Feta cheese
- 1 Lemon
Instructions
Preheat your oven to 375°F (190°C).
Cut each zucchini in half lengthwise and scoop out the flesh, leaving about 1/4 inch edge all around to create 'boats'. Reserve the zucchini flesh.
Brush the zucchini boats with 1 tablespoon of olive oil, place them cut side up on a baking sheet, and sprinkle with a pinch of salt and pepper. Bake for 15 minutes or until just tender.
Meanwhile, finely chop the reserved zucchini flesh, onion, garlic, and bell pepper.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté for 3 minutes until translucent.
Add garlic and chopped red bell pepper, and continue to cook for an additional 5 minutes until softened.
Rinse the quinoa under cold water. Add the sautéed vegetable mixture, quinoa, and vegetable broth to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.
Drain and rinse the black beans. Cut the cherry tomatoes into halves and chop the fresh parsley.
Once the quinoa is cooked, remove the pan from the heat. Stir in the black beans, cherry tomatoes, parsley, salt, and pepper. Mix well.
Fill each zucchini boat with the quinoa mixture, mounding it slightly.
Sprinkle the crumbled feta cheese over the top of the stuffed zucchinis.
Return to the oven and bake for another 10 minutes until heated through and the feta is slightly golden.
Remove from the oven, grate lemon zest over the tops of the stuffed zucchinis, and serve warm. Enjoy!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 13631 mg | 593% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 78.8 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 773 mg | 59% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4630 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
