Description
Delight in these flavorful quinoa stuffed zucchini boats, bursting with vibrant veggies and spices. A healthy, vegetarian dish perfect for meal prep or a quick weeknight dinner.
Ingredients
- Medium zucchini
- Quinoa
- Bell peppers
- Onion
- Garlic
- Diced tomatoes
- Olive oil
- Optional: Cheese, spices (cumin & paprika)
Instructions
- Preheat oven to 375°F (190°C). Halve zucchinis lengthwise and scoop out seeds to create boats.
- In a skillet, heat olive oil over medium heat. Sauté chopped onions until translucent. Add garlic and bell peppers; cook until soft.
- Stir in rinsed quinoa and diced tomatoes, adding cumin and paprika for flavor. Mix well.
- Fill each zucchini half with the quinoa mixture, packing it tightly.
- Place on a baking sheet lined with parchment paper and bake for 25 minutes or until tender. If using cheese, add it during the last 5 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 boat (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg