Description
Delicious baked zucchini boats filled with a flavorful mixture of quinoa, vegetables, and cheese, perfect for a healthy meal.
Ingredients
Scale
- 4 medium-sized zucchinis
- 1 cup cooked quinoa or rice (or cauliflower rice)
- 1 cup diced bell peppers (preferably red or yellow)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (drained)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese (or dairy-free cheese)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the insides.
- Combine the cooked quinoa or rice, diced bell peppers, onion, garlic, canned tomatoes, oregano, basil, salt, and pepper in a medium-sized bowl.
- Chop the reserved zucchini flesh finely and mix it back into the stuffing mixture.
- Spoon the mixture into each zucchini boat and top with shredded mozzarella cheese.
- Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with freshly chopped parsley or basil before serving.
Notes
For a vegan option, use plant-based cheese or skip cheese altogether. For lower carbs, substitute with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg