Vegetarian Stuffed Zucchini Flavorful and Simple Dish

Ingredients

• 4 medium zucchinis
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup cherry tomatoes, halved
• to taste salt and pepper
• 0.25 cup fresh cilantro, chopped
• 1 cup shredded cheese (cheddar or Mexican blend)
• for drizzling olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Start by cooking the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa is cooking, prepare the zucchinis. Cut each zucchini in half lengthwise and scoop out the insides with a spoon, leaving about 1/4 inch of flesh. Place the hollowed zucchini halves on a baking sheet.
4. In a large skillet over medium heat, drizzle a bit of olive oil. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
5. Stir in the diced red bell pepper, corn kernels, black beans, cooked quinoa, and all the spices (cumin, smoked paprika, chili powder, salt, and pepper). Cook for another 5 minutes until everything is heated through.
6. Remove the skillet from the heat and fold in the halved cherry tomatoes and chopped cilantro.
7. Spoon the filling generously into each zucchini half. Top with shredded cheese.
8. Drizzle a little olive oil over the stuffed zucchinis and cover them with foil. Bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, until the zucchinis are tender and the cheese is melted and bubbly.
10. Once done, let the stuffed zucchinis rest for a few minutes before serving.