Description
A simple and delicious recipe for stuffed zucchini boats filled with a mixture of fresh vegetables and melted cheese. This dish is perfect as a light lunch or a healthy side.
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped mushrooms
- 1/4 cup cooked quinoa or rice
- 1/4 cup shredded cheese (cheddar, mozzarella, or a blend)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise. Scoop out the seeds and some of the flesh to create a boat shape, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
- Heat olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, mushrooms, and chopped zucchini flesh. Cook until softened, about 5-7 minutes.
- Stir in the cooked quinoa or rice, salt, and pepper. Cook for another minute.
- Spoon the vegetable mixture into the zucchini boats.
- Top each stuffed zucchini with shredded cheese.
- Place the stuffed zucchini on a baking sheet.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
Notes
- You can add other vegetables like corn, peas, or spinach to the filling.
- For a vegetarian option, ensure your cheese is vegetarian-friendly.
- If you don’t have quinoa or rice, you can omit it or use breadcrumbs for a different texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: stuffed zucchini, vegetable zucchini, cheese zucchini, baked zucchini, healthy recipe, side dish, vegetarian meal