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Stuffed zucchini has emerged as a beloved dish among health-conscious eaters and culinary enthusiasts alike. This delightful recipe not only showcases the versatility of zucchini but also serves as an excellent canvas for various flavors, textures, and ingredients. As more people turn to plant-based diets for their health benefits and environmental impact, the demand for innovative and satisfying recipes like Stuffed Zucchini Bliss Boats has skyrocketed. This dish combines wholesome ingredients that provide a burst of flavor, creating a satisfying meal that is perfect for any occasion, whether it's a casual weeknight dinner or a gathering with friends.

Healthy & Hearty Zucchini Boats Recipe

Discover the joy of cooking with Stuffed Zucchini Bliss Boats, a healthy and delicious dish that's perfect for any occasion. This recipe highlights the versatility of zucchini, filled with wholesome ingredients like quinoa, black beans, and corn for a flavor-packed experience. Easy to prepare, these boats are not only nourishing but also visually appealing. Unleash your creativity in the kitchen and enjoy a balanced meal that's sure to impress family and friends.
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 bell pepper, finely chopped (any color)

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned, drained if canned)

1 cup shredded low-fat cheese (optional)

Fresh cilantro or parsley for garnish

1 tablespoon olive oil

Juice of 1 lime

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center flesh, creating boats. Keep the flesh aside for later use.

    Sauté the Veggies: In a large skillet over medium heat, add olive oil. When hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add garlic, and cook for an additional 1 minute, stirring frequently.

      Mix the Filling: In the skillet, stir in the reserved zucchini flesh, quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Squeeze in the lime juice. Cook for about 5-7 minutes to allow the flavors to meld together and heat through.

        Stuff the Zucchini: Carefully spoon the filling mixture into the zucchini boats, pressing down gently to pack them tight. If using cheese, sprinkle it generously over the top of each stuffed zucchini.

          Bake: Arrange the zucchini boats on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the zucchini is tender and the cheese is melted and bubbly.

            Garnish and Serve: Once cooked, remove from the oven and let cool for a couple of minutes before garnishing with chopped fresh cilantro or parsley. Serve warm as a wholesome meal or a delightful side dish.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4