Stuffed Zucchini

Stuffed Zucchini is a vibrant Moroccan appetizer that features tender zucchini filled with a fragrant blend of spices, quinoa, and aromatic vegetables, offering a delightful explosion of flavors. This colorful dish is not only visually appealing but also packed with nutrients, making it a perfect starter for any meal.

Ingredients

• Zucchini - 2 medium-sized
• Quinoa - 100 grams
• Water - 250 milliliters
• Red bell pepper - 1 small, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Paprika - 1 teaspoon
• Chickpeas (cooked) - 100 grams, mashed
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water and then combine it with 250 milliliters of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until all the water is absorbed. Fluff with a fork and set aside.
2. Preheat your oven to 180°C (350°F).
3. While the quinoa is cooking, prepare the zucchini by cutting them in half lengthwise and scooping out the seeds to create a hollow space for the filling. Drizzle a little olive oil on the zucchini halves and season with salt and pepper. Place them cut-side up on a baking tray.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 4-5 minutes.
5. Add the diced red bell pepper, cumin, cinnamon, and paprika to the skillet, stirring well. Cook for another 5 minutes until the vegetables are tender.
6. In a large bowl, combine the cooked quinoa, sautéed vegetables, mashed chickpeas, and chopped parsley. Mix well and season with salt and pepper to taste.
7. Spoon the quinoa mixture into the hollowed zucchini halves, packing them generously.
8. Bake the stuffed zucchini in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are slightly golden.
9. Remove from the oven and let cool for a few minutes before serving. Garnish with extra parsley if desired.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and antioxidants from zucchini and bell peppers.
• High in fiber and protein from quinoa and chickpeas, promoting digestive health.

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