Vegetarian Stuffed Zucchini

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 medium zucchinis
• •1 cup quinoa
• •2 cups vegetable broth
• •1 tablespoon olive oil
• •1 small onion, diced
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •1 teaspoon dried oregano
• •1 teaspoon dried basil
• •Salt and pepper to taste
• •1 cup shredded mozzarella cheese
• •1/4 cup grated Parmesan cheese
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Rinse the quinoa under cold water, then cook it in vegetable broth according to package instructions, usually about 15 minutes.

3. 3

   While the quinoa is cooking, cut each zucchini in half lengthwise and scoop out the seeds to create a boat, leaving some flesh intact.

4. 4

   In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sauté until onions are translucent.

5. 5

   Add the diced red bell pepper, oregano, basil, salt, and pepper. Cook for about 5 minutes until softened.

6. 6

   Once the quinoa is cooked, add it to the skillet with the sautéed vegetables. Mix in half of the mozzarella and Parmesan cheese, stirring until combined.

7. 7

   Spoon the quinoa mixture into the hollowed zucchinis, packing it lightly. Top with remaining mozzarella and Parmesan cheese.

8. 8

   Place the stuffed zucchinis on a baking sheet and bake for 20-25 minutes until the zucchinis are tender and the cheese is bubbly and golden. Garnish with fresh parsley before serving.