Vegetarian Stuffed Zucchini Boats Flavorful and Healthy

Ingredients

• 4 medium zucchini
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 0.5 cup corn (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• to taste salt and pepper
• 0.5 cup shredded cheese (cheddar or mozzarella)
• for garnish fresh cilantro or parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise and scoop out the center using a spoon, creating a 'boat' for the filling. Set the scooped-out flesh aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, lower the heat, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Fluff with a fork and set aside.
4. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
5. Stir in the diced red bell pepper, cherry tomatoes, corn, and the reserved zucchini flesh. Cook for another 5 minutes, allowing the vegetables to soften.
6. Add black beans, cooked quinoa, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook for an additional 2-3 minutes to combine flavors.
7. Spoon the quinoa and vegetable mixture into each zucchini boat generously. Place the stuffed zucchini in a lightly greased baking dish.
8. Sprinkle shredded cheese on top of each stuffed zucchini.
9. Bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
10. Remove from the oven and garnish with fresh cilantro or parsley before serving.