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As you embark on the culinary journey of preparing Zesty Quinoa-Stuffed Zucchini Boats, it's essential to understand the nutritional benefits of the key ingredients. Zucchini, with its high water content, is a fantastic way to add volume to meals without adding excessive calories. This makes it a staple in many healthy eating plans, especially for those looking to increase their vegetable intake.

Healthy Zucchini Dinner Recipes Lunchbox

Discover the deliciousness of Zesty Quinoa-Stuffed Zucchini Boats—a vibrant and healthy dish that perfectly combines the goodness of zucchini with the protein-packed power of quinoa. This recipe is not only easy to make but also packed with essential nutrients, making it ideal for light lunches or a satisfying dinner. Filled with colorful vegetables and spices, these boats burst with flavor while being low in calories. A delightful way to enjoy wholesome eating that the whole family will love!
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Ingredients
  

4 medium zucchinis

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1 bell pepper, diced (any color)

1 small red onion, finely chopped

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup shredded low-fat cheese (optional)

Fresh parsley or cilantro for garnish

Lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the centers using a spoon, creating boats. Set aside the scooped-out flesh for later use.

      Cook the Quinoa: In a medium pot, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

        Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Add the chopped red onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the zucchini flesh, garlic powder, cumin, smoked paprika, salt, and pepper, cooking for an additional 3-4 minutes until fragrant.

          Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, and halved cherry tomatoes. Mix well to distribute the ingredients evenly.

            Fill the Zucchini Boats: Place the zucchini halves in a baking dish. Generously stuff each zucchini boat with the quinoa mixture, pressing down slightly to pack them.

              Top & Bake: If using, sprinkle the shredded cheese evenly over the stuffed zucchini. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is melted.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro and serve with lemon wedges for a zesty kick.

                  Prep Time, Total Time, Servings:

                    15 minutes | 50 minutes | Serves 4