Description
A delicious and healthy vegan dish made with zucchini stuffed with a savory mixture.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds.
- In a skillet, sauté onion and garlic until translucent.
- Add bell pepper, corn, black beans, quinoa, cumin, chili powder, salt, and pepper. Mix well.
- Fill each zucchini half with the mixture.
- Place stuffed zucchinis in a baking dish and cover with foil.
- Bake for 25-30 minutes until zucchinis are tender.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spices to your taste.
- Feel free to add other vegetables.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan stuffed zucchini