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Vegetarian Stuffed Zucchini Boats

Delight in the vibrant flavors of vegetarian stuffed zucchini boats! This healthy and easy recipe features zucchini filled with a savory mix of quinoa, black beans, and colorful veggies, topped with melted cheese. Perfect for any occasion, these boats are not only nutritious but also a fun way to spice up dinner. Click through to explore the full recipe and discover tips for making this dish a hit at your table!

Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup diced bell peppers (any color)

1/2 cup corn kernels (fresh or frozen)

1/4 cup diced red onion

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

1/4 cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon to create boats, leaving about 1/4 inch of flesh.

      In a large bowl, combine the cooked quinoa, black beans, diced bell peppers, corn, red onion, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to combine.

        Spoon the filling mixture generously into each zucchini boat, pressing down slightly to pack it in.

          Place the stuffed zucchini boats on a baking sheet lined with parchment paper.

            Sprinkle the shredded cheese evenly over the top of each stuffed zucchini.

              Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

                Remove from the oven and let cool slightly before garnishing with chopped cilantro.

                  Serve warm with lime wedges on the side for an extra burst of flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4