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Stuffed zucchini boats have become a beloved dish in many kitchens, and for good reason. These delightful culinary creations are not only visually appealing but also offer a healthy and versatile option for meals. The concept is simple yet impactful: hollowed-out zucchini halves serve as a vessel for a flavorful filling, making them perfect for various dietary preferences, including vegetarian and gluten-free diets. With the right combination of ingredients, these boats can be customized to suit your taste, all while delivering a nutrient-dense meal that is both satisfying and delicious.

Healthy Zucchini Dinner Recipes Lunchbox

Discover the vibrant and healthy world of Zesty Quinoa-Stuffed Zucchini Boats! This delicious dish combines nutrient-rich zucchini with a savory filling of quinoa, black beans, and colorful veggies for a satisfying meal. Perfect for vegetarian and gluten-free diets, it's easy to customize and full of flavors. Packed with protein, fiber, and essential vitamins, these zucchini boats are not only visually appealing but also promote wellness. Enjoy this wholesome recipe for a nutritious dinner that everyone will love!
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Ingredients
  

4 medium zucchinis

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1 bell pepper, diced (your choice of color)

1 small red onion, finely chopped

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup shredded low-fat cheese (optional)

Fresh parsley or cilantro, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Zucchini: Slice each zucchini in half lengthwise. With a spoon, carefully scoop out the center flesh, creating hollow boat shapes. Set aside the scooped-out flesh, as you'll use it in a later step.

      Cook the Quinoa: In a medium-sized pot, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. The quinoa is ready once it's fluffy and all the liquid has been absorbed. Remove it from heat and allow it to cool slightly.

        Sauté the Vegetables: Heat a splash of olive oil in a large skillet over medium heat. Add the finely chopped red onion and diced bell pepper. Sauté for about 5 minutes or until the vegetables are softened. Next, stir in the reserved zucchini flesh, garlic powder, ground cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to meld and become fragrant.

          Combine Ingredients: In a spacious mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture, black beans, and halved cherry tomatoes. Stir well to ensure all ingredients are evenly mixed.

            Fill the Zucchini Boats: Arrange the zucchini halves in a baking dish. Generously fill each hollowed zucchini with the quinoa mixture, pressing down slightly to ensure they are well packed.

              Top & Bake: If you wish to add cheese, sprinkle the shredded cheese over the stuffed zucchini. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

                Serve: Once baked, remove the zucchini boats from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley or cilantro for a burst of color and serve with lemon wedges on the side for an extra zesty kick.

                  Prep Time, Total Time, Servings:

                    15 minutes | 50 minutes | Serves 4