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Zucchini and quinoa stuffed boats are more than just a visually appealing dish; they represent a perfect blend of taste, nutrition, and creativity in the kitchen. This recipe features fresh zucchinis hollowed out and filled with a savory mixture of quinoa, black beans, cherry tomatoes, and spices, offering a delightful flavor experience that will satisfy both vegetarians and omnivores alike. As we navigate through the details of this recipe, you will discover its rich nutritional benefits and its versatility, making it an ideal addition to any meal plan.

Healthy Zucchini Dinner Recipes Lunchbox

Transform your meals with Savory Zucchini & Quinoa Stuffed Boats, a dish that's as nutritious as it is delicious. These eye-catching zucchini boats are filled with a savory blend of quinoa, black beans, cherry tomatoes, and spices, making them a satisfying choice for anyone. Packed with vitamins and fiber, this recipe showcases the versatility of vegetables while catering to both vegetarians and meat-lovers alike. Perfect for any meal plan, these stuffed boats can be customized to fit your taste. Discover how to create this wholesome delight that's sure to impress!
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Ingredients
  

2 large zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup black beans, rinsed and drained

1/2 cup corn (fresh or frozen)

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1/2 cup shredded mozzarella cheese (optional)

Fresh cilantro or parsley, chopped, for garnish

Instructions
 

Prepare the Zucchini: Begin by preheating your oven to 375°F (190°C). Carefully slice the zucchinis in half lengthwise. Using a spoon, scoop out the center flesh of the zucchinis, leaving approximately 1/4 inch of flesh on the sides. Reserve the scooped-out zucchini flesh for later use and set the hollowed zucchinis aside.

    Cook the Filling: In a medium skillet, heat the olive oil over medium heat. Once hot, add the finely chopped red onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent and softened. Next, stir in the cumin, smoked paprika, salt, and pepper. Add the reserved zucchini flesh, halved cherry tomatoes, black beans, and corn. Cook this mixture for an additional 5-7 minutes, stirring occasionally, until the tomatoes are tender and their juices begin to blend with other ingredients.

      Combine with Quinoa: Remove the skillet from heat and fold in the cooked quinoa until all components are well mixed. Taste the filling and adjust the seasoning if necessary, adding more salt or pepper as needed.

        Stuff the Zucchini: Spoon the prepared quinoa filling generously into the hollowed zucchini halves, packing it slightly. If you like a cheesy topping, sprinkle shredded mozzarella cheese over each stuffed zucchini.

          Bake: Arrange the stuffed zucchinis on a baking sheet lined with parchment paper for easier cleanup. Bake in your preheated oven for about 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden.

            Serve: Once done, remove the stuffed zucchinis from the oven and let them cool for a minute. Before serving, generously garnish with freshly chopped cilantro or parsley for a vibrant touch. These flavorful stuffed boats can be enjoyed warm right out of the oven or allowed to cool for a delicious lunchbox treat!

              Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings