Description
A healthy and delicious vegan dish featuring zucchini stuffed with a flavorful mixture.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center.
- In a bowl, mix cooked quinoa, black beans, corn, bell pepper, cumin, chili powder, salt, and pepper.
- Stir in chopped cilantro and olive oil.
- Stuff the zucchini halves with the mixture.
- Place stuffed zucchinis on a baking sheet and bake for 25-30 minutes.
- Remove from oven and let cool slightly before serving.
Notes
- You can add other vegetables or spices as desired.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan stuffed zucchini, healthy zucchini recipe, quinoa zucchini