Go Back

Stuffed Zucchini

Stuffed Zucchini is a healthy, versatile dish filled with quinoa, beans, and spices, topped with melted cheese, making it perfect for family gatherings or busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchinis Choose firm, fresh zucchinis.
  • 1 cup cooked quinoa or rice Use your preferred grain.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1 cup black beans, drained and rinsed Can substitute with chickpeas or lentils.
  • 1 teaspoon garlic powder For additional flavor.
  • 1 teaspoon onion powder Enhances taste.
  • 1/2 teaspoon cumin Adds warmth and earthiness.
  • to taste Salt and pepper Adjust according to preference.
  • 1 cup shredded cheese (optional) Choose your favorite cheese for topping.
  • Fresh herbs for garnish (optional) Used for garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice each zucchini in half lengthwise and scoop out a little bit of the flesh to make room for the filling.
  3. In a bowl, combine the cooked quinoa or rice, halved cherry tomatoes, black beans, garlic powder, onion powder, cumin, salt, and pepper. Stir until well mixed.
Assembly and Baking
  1. Generously fill each zucchini half with the mixture and sprinkle shredded cheese on top if desired.
  2. Place the stuffed zucchinis on a baking sheet and bake for about 20-25 minutes, or until the zucchini is tender and the cheese is melted.
  3. Let them cool for a few minutes before garnishing with fresh herbs and serving warm.

Notes

Feel free to swap out the black beans for other legumes or add spices for a kick. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.