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In recent years, the movement towards healthy eating has gained significant momentum, with more individuals seeking out nutritious and delicious plant-based recipes. The rise in popularity of vegetarian and vegan diets can largely be attributed to a growing awareness of health and environmental benefits associated with reducing meat consumption. Incorporating more plant-based foods into our diets not only promotes better health but also supports sustainable living practices.

Vegetarian Stuffed Zucchini Boats

Explore the vibrant world of plant-based cooking with Zesty Quinoa and Black Bean Stuffed Zucchini Boats. This recipe combines the health benefits of zucchini, quinoa, and black beans to create a filling and delicious meal that's perfect for any occasion. Enjoy the medley of flavors from fresh veggies and spices while promoting a healthier lifestyle. Ideal for vegetarians and meat-lovers alike, this dish is sure to please everyone at the table.
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 medium red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper, to taste

1 cup shredded cheddar cheese (or vegan cheese, if desired)

1/4 cup fresh cilantro, chopped (for garnish)

1 tbsp olive oil

2 tbsp lime juice

Instructions
 

Prepare the Zucchini: Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds and some flesh to create boats. Lightly brush the zucchini boats with a little olive oil and place them on a baking sheet cut side up.

    Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced red onion and red bell pepper, sautéing for about 4-5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, sautéed veggies, lime juice, cumin, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

        Stuff the Zucchini: Spoon the quinoa and bean mixture into each zucchini boat, packing it generously. Top each stuffed zucchini with the shredded cheese.

          Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

            Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings