Ingredients
Scale
- 4 medium zucchini
- 1 cup cooked quinoa
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1/2 cup diced tomatoes
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds to create boats.
- In a bowl, mix cooked quinoa, cheese, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper.
- Fill each zucchini boat with the mixture.
- Place the zucchini boats on a baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted.
- Serve warm and enjoy!
Notes
Best served warm; they make a great side dish at barbecues or family gatherings. Garnish with fresh herbs for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg