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Vegetarian Stuffed Zucchini Boats
Vegetarian Stuffed Zucchini Boats

Vegetarian Stuffed Zucchini Boats
A nutritious and flavorful dinner featuring zucchini stuffed with a savory mixture of vegetables and cheese.
Vegetarian Stuffed Zucchini Boats
Ingredients:
1
Servings
  • 400
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 2
    clove
     garlic
  • 200
    g
     canned black beans
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 50
    g
     cheddar cheese
Preparation Time: 45 minutes
Vegetarian Stuffed Zucchini Boats
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the zucchinis in half lengthwise and scoop out the flesh to create boats.
  3. Chop the zucchini flesh and set aside.
  4. Heat olive oil in a pan over medium heat.
  5. Add chopped onion and red bell pepper, sauté until soft.
  6. Add garlic and sauté for another minute.
  7. Stir in chopped zucchini flesh, black beans, cherry tomatoes, cumin, paprika, salt, and black pepper.
  8. Cook for about 5 minutes until the mixture is well combined and heated through.
  9. Place zucchini boats on a baking sheet and fill them with the vegetable mixture.
  10. Top each boat with grated cheddar cheese.
  11. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
  12. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 25 g 3.1 g
Fibre 15 g 1.9 g
Salt 1.5 g 0.2 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 400
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 2
    clove
     garlic
  • 200
    g
     canned black beans
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 50
    g
     cheddar cheese
1
Servings
0

Preheat the oven to 180°C.

Cut the zucchinis in half lengthwise and scoop out the flesh to create boats.

Chop the zucchini flesh and set aside.

Heat olive oil in a pan over medium heat.

Add chopped onion and red bell pepper, sauté until soft.

Add garlic and sauté for another minute.

Stir in chopped zucchini flesh, black beans, cherry tomatoes, cumin, paprika, salt, and black pepper.

Cook for about 5 minutes until the mixture is well combined and heated through.

Place zucchini boats on a baking sheet and fill them with the vegetable mixture.

Top each boat with grated cheddar cheese.

Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.

Serve warm.

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