Mexican Stuffed Zucchini
Deliciously stuffed zucchinis filled with quinoa, black beans, corn, and spices, topped with melted cheese – a flavorful Mexican delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) to get it nice and hot while we prepare our zucchinis.
- Cut the zucchinis in half lengthwise and carefully scoop out the center to create little boats.
- Combine the cooked quinoa, black beans, corn, chili powder, cumin, garlic powder, diced tomatoes, salt, and pepper in a mixing bowl.
- Spoon the flavorful mixture into the hollowed zucchinis, ensuring each boat is generously filled.
- Sprinkle the shredded cheese on top of each stuffed zucchini.
- Place the filled zucchini halves in a baking dish and bake for about 25-30 minutes, or until tender and bubbly.
- Garnish the stuffed zucchinis with fresh cilantro and serve warm.
Notes
Serve with a fresh side salad or tortilla soup; can add sour cream or guacamole for extra flavor.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg