Description
These Vegetarian Zucchini Boats are a wholesome and delicious meal featuring tender zucchini filled with a savory mix of quinoa, black beans, vegetables, and spices, all topped with melted cheese and fresh cilantro.
Ingredients
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup diced bell pepper (any color)
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Slice zucchinis in half lengthwise and scoop out the centers to form boats. Reserve the scooped flesh.
- Place zucchini halves cut-side up on a baking sheet, brush with olive oil, and bake for 10 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic for 4–5 minutes until softened.
- Add reserved zucchini flesh, quinoa, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for 5 more minutes.
- Spoon the filling evenly into the pre-baked zucchini boats.
- Top with shredded cheddar cheese.
- Return to the oven and bake for 10–12 minutes, until cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and serve warm.
Notes
- Use rice, couscous, or lentils instead of quinoa if preferred.
- Swap cheddar for mozzarella, Monterey Jack, or vegan cheese.
- Add jalapeños or hot sauce for a spicy kick.
- Include chopped tomatoes or olives for added flavor.
- Store leftovers in the fridge for up to 3 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250
- Sugar: 5g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
