Baked Vegetable and Cheese Stuffed Zucchini with Herbs and Spices and Herbs

Baked Vegetable and Cheese Stuffed Zucchini is a delightful American dish that combines the fresh flavors of zucchini with a savory filling of vegetables and cheese, topped with aromatic herbs and spices. This easy-to-make recipe is perfect for a healthy dinner that’s both satisfying and nutritious.

Ingredients

• 2 medium zucchini
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the zucchini in half lengthwise and scoop out the center using a spoon, creating zucchini boats.
3. In a mixing bowl, combine cooked quinoa, cherry tomatoes, bell pepper, red onion, feta cheese, mozzarella cheese, olive oil, garlic powder, oregano, paprika, salt, and pepper.
4. Mix the filling ingredients well until combined.
5. Place the zucchini boats on a baking sheet lined with parchment paper.
6. Stuff each zucchini boat with the vegetable and cheese mixture, pressing down slightly to pack the filling.
7. Drizzle a little olive oil over the stuffed zucchini.
8. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and golden.
9. Remove from the oven and let cool slightly before garnishing with fresh parsley.
10. Serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 540 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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