Stuffed Zucchini with Herbed Quinoa

Elevate your veggie game with this vibrant and wholesome recipe for Stuffed Zucchini with Herbed Quinoa. Perfectly tender zucchini boats are filled with a flavorful medley of fluffy quinoa, sautéed vegetables, black beans, and juicy cherry tomatoes, all seasoned with fresh parsley and a bright squeeze of lemon. Topped with creamy crumbled feta and baked to golden perfection, this dish is as nutritious as it is delicious. Ideal for a healthy dinner or an impressive vegetarian main course, this recipe is packed with plant-based protein, Mediterranean-inspired flavors, and vibrant, fresh ingredients. Ready in just 45 minutes, it's a simple yet elegant meal that's sure to become a weeknight favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 Garlic cloves
• 1 medium Red bell pepper
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 cup Canned black beans
• 1 cup Cherry tomatoes
• 0.25 cup Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Feta cheese
• 1 Lemon

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut each zucchini in half lengthwise and scoop out the flesh, leaving about 1/4 inch edge all around to create 'boats'. Reserve the zucchini flesh.

Step 3

Brush the zucchini boats with 1 tablespoon of olive oil, place them cut side up on a baking sheet, and sprinkle with a pinch of salt and pepper. Bake for 15 minutes or until just tender.

Step 4

Meanwhile, finely chop the reserved zucchini flesh, onion, garlic, and bell pepper.

Step 5

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté for 3 minutes until translucent.

Step 6

Add garlic and chopped red bell pepper, and continue to cook for an additional 5 minutes until softened.

Step 7

Rinse the quinoa under cold water. Add the sautéed vegetable mixture, quinoa, and vegetable broth to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.

Step 8

Drain and rinse the black beans. Cut the cherry tomatoes into halves and chop the fresh parsley.

Step 9

Once the quinoa is cooked, remove the pan from the heat. Stir in the black beans, cherry tomatoes, parsley, salt, and pepper. Mix well.

Step 10

Fill each zucchini boat with the quinoa mixture, mounding it slightly.

Step 11

Sprinkle the crumbled feta cheese over the top of the stuffed zucchinis.

Step 12

Return to the oven and bake for another 10 minutes until heated through and the feta is slightly golden.

Step 13

Remove from the oven, grate lemon zest over the tops of the stuffed zucchinis, and serve warm. Enjoy!

Nutrition Facts

Serving size	(2224.2g)

Amount per serving	% Daily Value*
Calories	1878.1

Total Fat 64.4g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 66.8mg	0%
Sodium 13631.4mg	0%
Total Carbohydrate 261.1g	0%
Dietary Fiber 39.0g	0%
Total Sugars 78.8g
Protein 72.6g	0%

Vitamin D 12IU	0%
Calcium 772.6mg	0%
Iron 18.0mg	0%
Potassium 4629.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 15.2%

Carbs: 54.6%