Stuffed Zucchini with Quinoa and Chickpeas and Lentils and Spinach

Stuffed Zucchini with Quinoa, Chickpeas, Lentils, and Spinach is a hearty and nutritious dish perfect for a late-night meal. This delightful combination of flavors and textures makes it both satisfying and healthy.

Ingredients

• Zucchini - 2 medium
• Quinoa - 1/2 cup (uncooked)
• Chickpeas - 1/2 cup (cooked or canned, drained)
• Lentils - 1/2 cup (cooked)
• Spinach - 1 cup (fresh, chopped)
• Olive oil - 1 tablespoon
• Garlic - 2 cloves (minced)
• Onion - 1/2 medium (finely chopped)
• Cumin - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Vegetable broth - 1 cup
• Parmesan cheese - 1/4 cup (grated, optional for topping)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the zucchini in half lengthwise and scoop out the seeds to create boats. Set aside.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy and broth is absorbed.
4. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until translucent.
5. Stir in cooked lentils, chickpeas, chopped spinach, cumin, paprika, salt, and pepper. Cook for another 5 minutes until the spinach is wilted.
6. In a mixing bowl, combine the cooked quinoa with the chickpea and spinach mixture. Mix well to combine.
7. Stuff the zucchini halves with the quinoa mixture, pressing down gently to pack it in.
8. Place the stuffed zucchini on a baking sheet and sprinkle with Parmesan cheese if using.
9. Bake in the preheated oven for about 20 minutes, until the zucchini is tender.
10. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• High in plant-based protein from quinoa, chickpeas, and lentils.

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