Vegetable Stuffed Zucchini

Vegetable Stuffed Zucchini is a colorful and nutritious side dish that showcases the vibrant flavors of fresh vegetables. This delightful recipe features tender zucchini boats filled with a savory mixture of quinoa, bell peppers, and spices, making it a perfect complement to any meal.

Ingredients

• Zucchini - 2 medium
• Quinoa - 1/2 cup (uncooked)
• Vegetable broth - 1 cup
• Red bell pepper - 1/2 cup, diced
• Yellow bell pepper - 1/2 cup, diced
• Onion - 1/4 cup, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Italian seasoning - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 2 tablespoons, grated (optional)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Arrange them cut side up in a baking dish.
3. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions (usually about 15 minutes).
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
5. Add the diced red and yellow bell peppers to the skillet, cooking for an additional 3-4 minutes until they begin to soften.
6. Once the quinoa is cooked, add it to the skillet with the sautéed vegetables. Stir in the Italian seasoning, salt, and black pepper. Mix well to combine.
7. Spoon the quinoa and vegetable mixture into each zucchini boat, pressing down gently to pack it in.
8. If using, sprinkle the grated Parmesan cheese on top of each stuffed zucchini.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the zucchinis are tender.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 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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