Vegetarian Stuffed Zucchini
Elevate your weeknight dinner with this irresistible Vegetarian Stuffed Zucchini recipe! Packed with a hearty quinoa and black bean filling, sautéed vegetables, and aromatic spices like cumin and smoked paprika, these zucchini boats are a flavor-filled, healthy delight. Topped with melted mozzarella cheese and fresh parsley, this dish offers the perfect balance of wholesome ingredients and indulgent comfort. Ready in just under an hour and boasting vibrant colors and textures, these stuffed zucchinis are ideal for vegetarians and anyone looking to add a nutritious twist to their meals. Perfect as a main dish or a creative side, they’re destined to become a family favorite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 0.5 cup quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1 small onion
- 1 medium red bell pepper
- 2 cloves garlic
- 1 cup cherry tomatoes
- 0.5 cup canned black beans
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and cut them in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving a shell about 1/4 inch thick. Chop up the scooped-out zucchini flesh and set aside.
Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper and brush them lightly with 1 tablespoon of olive oil. Set aside.
In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, and sauté for 5 minutes until softened.
Add the minced garlic and chopped zucchini flesh to the skillet. Cook for an additional 3 minutes, stirring occasionally.
Stir in the cooked quinoa, halved cherry tomatoes, canned black beans (rinsed and drained), ground cumin, smoked paprika, salt, and black pepper. Mix well and cook for 2-3 minutes to combine flavors.
Spoon the filling mixture into the hollowed-out zucchini halves, packing it in tightly.
Sprinkle the stuffed zucchinis with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and slightly golden.
Garnish with freshly chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.4 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 879 mg | 19% | |
*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.
