Description
Delicious zucchini halves filled with a savory mixture of quinoa, ground meat, and cheese, baked to perfection for a satisfying meal.
Ingredients
Scale
- 2 medium zucchinis, sliced in half lengthwise and scooped out
- 1 cup cooked quinoa
- 0.5 pound ground chicken or turkey
- 0.5 cup diced tomatoes
- 0.5 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh herbs for garnishing
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the centers using a spoon, creating a ‘boat’ shape. Set the scooped zucchini aside for later.
- Add minced garlic and ground chicken (or turkey). Cook until the meat is browned and cooked through, seasoning with paprika, cumin, salt, and pepper to taste.
- In a mixing bowl, combine the cooked meat mixture with the cooked quinoa, diced tomatoes, and the reserved scooped zucchini flesh. Mix until everything is well combined.
- Spoon the filling into the hollowed-out zucchinis generously. Top each boat with shredded cheese.
- Place the stuffed zucchinis in a baking dish, cover with foil, and bake for 20 minutes.
- For the final touch, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh herbs if desired, and serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 290
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg
Keywords: Stuffed Zucchini Boats