Baked Zucchini

Baked Zucchini is a delicious and wholesome vegan dish inspired by Greek flavors, featuring tender zucchini stuffed with a savory mixture of quinoa, herbs, and spices. This delightful meal is perfect for a light dinner or as a side dish, bringing the taste of the Mediterranean to your table.

Ingredients

• Zucchini - 2 medium
• Quinoa - 100 grams (1/2 cup)
• Vegetable broth - 250 ml (1 cup)
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Cherry tomatoes - 100 grams, halved
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 190°C (375°F).
2. Rinse the quinoa under cold water and cook it in vegetable broth according to package instructions, usually about 15 minutes, until fluffy.
3. While the quinoa is cooking, cut the zucchinis in half lengthwise and scoop out the seeds using a spoon to create boats.
4. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent, about 5 minutes.
5. Add the halved cherry tomatoes, cooked quinoa, parsley, oregano, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes.
6. Fill each zucchini boat with the quinoa mixture, packing it down gently.
7. Place the stuffed zucchinis on a baking sheet and drizzle with a little extra olive oil if desired.
8. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from zucchini and tomatoes.
• High in fiber which aids digestion and promotes a feeling of fullness.

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