Quinoa Stuffed Zucchini Boats

Name: Quinoa Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Cuisine: Mexican
Ingredients: 700 g Zucchini; 120 g Quinoa; 200 g Black Beans; 120 g Corn; 150 g Tomato; 80 g Mozzarella Cheese; 10 g Extra Virgin Olive Oil; 6 g Garlic; 2 g Cumin (Ground)

Tender zucchini halves filled with quinoa, black beans, corn, and tomatoes, topped with melted mozzarella. A veggie-forward, satisfying dinner.

Prep: 15 min

Cook: 30 min

370 kcal/serving

4 serving

Adjust Servings

Scale ingredients and nutrition

4 servings

Ingredients

For 4 servings

700 gZucchini (more recipes)
4 medium, halved and scooped
120 gQuinoa (more recipes)
dry
200 gBlack Beans (more recipes)
drained and rinsed
120 gCorn (more recipes)
150 gTomato (more recipes)
diced
80 gMozzarella Cheese (more recipes)
optional
shredded
10 gExtra Virgin Olive Oil (more recipes)
6 gGarlic (more recipes)
minced
2 gCumin (Ground)(more recipes)

Instructions

1
Preheat oven to 375°F (190°C). Cook quinoa according to package directions, about 15 minutes.
2
Scoop a shallow channel out of each zucchini half to create boats. Brush with olive oil and sprinkle with salt.
3
In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, minced garlic, cumin, and a pinch of salt.
4
Fill each zucchini boat with the quinoa mixture. Top with shredded mozzarella if using.
5
Arrange on a baking dish. Cover with foil and bake 20 minutes. Uncover and bake 8-10 minutes until zucchini is tender and cheese is melted.