Description
A delightful dish that combines fresh vegetables and wholesome quinoa, perfect for a light lunch or hearty dinner.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup quinoa (uncooked)
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup mozzarella cheese, shredded
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating a boat shape. Be careful not to scoop too deep; leave some flesh to maintain structure. Place the zucchini halves on a baking sheet.
- In a skillet over medium heat, add the olive oil. Once hot, add the diced onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent. Then add the diced bell pepper and cook for an additional 3-4 minutes. Finally, stir in the halved cherry tomatoes and cook for another 2 minutes until they soften slightly. Season with salt and pepper to taste.
- In a large bowl, combine the cooked quinoa with the sautéed vegetables. Mix well to combine all the flavors.
- Spoon the quinoa and vegetable mixture into each zucchini half, packing it in generously.
- Sprinkle the shredded mozzarella cheese evenly over the stuffed zucchini boats.
- Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly with a golden brown color.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the zucchini boats in the oven at 350°F (175°C) for about 10-15 minutes.
- For a gluten-free option, ensure your quinoa is certified gluten-free.
- For a low-carb option, substitute quinoa with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Stuffed Zucchini, Quinoa, Vegetarian Recipe, Healthy Dinner