Vegan Stuffed Zucchini
Delicious, versatile vegan stuffed zucchinis filled with quinoa, beans, and vibrant veggies, perfect for meal prep or family dinners.
Ingredients
Main Ingredients
- 4 medium zucchinis These will be the base for the stuffing.
- 1 cup cooked quinoa Make sure quinoa is cooked beforehand.
- 1 cup black beans Drained and rinsed.
- 1 cup corn Can be fresh or frozen.
- 1 medium red bell pepper Diced.
- 1 medium onion Diced.
- 2 cloves garlic Minced.
Spices and Seasoning
- 1 teaspoon cumin Adds earthiness.
- 1 teaspoon chili powder For spice and flavor.
- to taste Salt and pepper Season according to preference.
Garnish
- to taste Fresh cilantro For garnish before serving.
Instructions
Preparation
- Start by prepping all your ingredients. Dice the onion, garlic, and red bell pepper. Rinse the black beans, and cook your quinoa if it isn't already ready.
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the seeds to create a boat-like shape.
Cooking the Filling
- In a skillet, heat a bit of oil over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and the onion turns translucent, about 3–4 minutes.
- Add the diced red bell pepper and corn. Cook for another 3–4 minutes until they soften slightly.
- Stir in the black beans and cooked quinoa. Then, add cumin, chili powder, salt, and pepper. Mix everything until combined and cook for an additional 2 minutes.
Baking
- Carefully spoon the quinoa mixture into each zucchini half, pressing down slightly to ensure they hold together.
- Arrange the stuffed zucchinis in a baking dish and cover them with foil.
- Bake in the preheated oven for 25–30 minutes until zucchinis are tender.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days. Freeze wrapped tightly for up to 2–3 months. Reheat in the microwave or oven.