Stuffed Zucchini Boats
Delightful zucchini boats filled with quinoa, black beans, and corn, offering a flavorful and customizable dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa or rice
- 1 cup diced tomatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the centers.
- Mix together the cooked quinoa or rice, diced tomatoes, black beans, corn, cumin, chili powder, salt, pepper, and half of the cheese.
- Fill each zucchini boat with the mixture, packing it generously.
- Drizzle with olive oil and sprinkle with the remaining cheese.
- Bake for 25-30 minutes until tender and bubbly.
- Let cool slightly before serving warm.
Notes
These boats can be enjoyed with a side salad or some crusty bread. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Find it online: https://ameliasweets.com/2026/06/30/stuffed-zucchini-boats/