Stuffed Zucchini Boats Flavorful and Easy Recipe

Ingredients

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 small red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• to taste salt and pepper
• 1 cup shredded cheese (cheddar or pepper jack)
• 2 tablespoons fresh cilantro, chopped
• 1 medium avocado, diced (for topping)
• 0 lime wedges (for serving)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating boat shapes. Set the scooped-out flesh aside.
3. In a skillet over medium heat, add a splash of olive oil. Sauté the onion and garlic until translucent, about 3-4 minutes.
4. Add the diced red bell pepper and the reserved zucchini flesh to the skillet. Cook for another 5 minutes, stirring occasionally until softened.
5. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3 minutes to heat everything through.
6. Remove the skillet from heat and mix in half of the cheese and cilantro, reserving the rest for topping.
7. Stuff each zucchini boat with the Tex-Mex filling, pressing down slightly to pack it in.
8. Place the stuffed zucchini boats on a baking sheet and sprinkle the remaining cheese on top.
9. Bake in the preheated oven for about 20 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
10. Remove from oven, let cool for a few minutes, and top with diced avocado and additional cilantro if desired.
11. Serve warm with lime wedges on the side for an extra burst of flavor.