Healthy Black Bean & Quinoa Stuffed Zucchini – a hearty and easy meatless side dish or dinner that’s gluten-free and clean-eating. So delicious, you won’t even think it’s healthy!
There’s something great about being able to stuff a vegetable with healthy stuff. Makes me feel like a wizard. Is that silly? I get this crazy, giddy feeling when I make up a recipe that not only tastes great but is healthy too. (Picture me standing at the oven, doing a happy dance when I see how good the recipe turned out. Yep, that’s what I do!)
I’ve stuffed everything from burgers, bell peppers (and a stuffed pepper casserole, too), pasilla peppers, acorn squash, and even tomatoes. But I haven’t stuffed zucchini – until today! I’m really excited about this recipe!
It’s super healthy but tastes almost like, dare I say, pizza? Even with the southwestern flavors in this, I think stuffed zucchini with a bit of tomato sauce in it tends to taste like pizza. So maybe this tastes more like a taco pizza?? Ha!
Either way, it is so delicious. I ate half of this pan. I saved a little for my husband, because I’m nice like that. 😉 So many yummy flavors all tucked into one pan of zucchinis. It’s high protein, vegetarian and delicious. Do yourself a favor and harvest those summer zucchini in your garden and make yourself some Black Bean & Quinoa Stuffed Zucchini. You won’t regret it!
Black Bean & Quinoa Stuffed Zucchini
Ingredients
- 3 medium zucchini
- 1/2 cup cooked quinoa
- 1/2 cup low fat cottage cheese
- 1 8-oz can tomato sauce
- 1/2 cup black beans drained and rinsed
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup shredded cheese
Instructions
- Preheat oven to 350ºF. Spray a casserole dish with cooking spray.
- Heat zucchini for 5 minutes in the microwave. Set aside to let cool.
- Mix cooked quinoa, cottage cheese, tomato sauce, black beans, cumin, chili powder, onion powder, salt and pepper in a bowl.
- Cut each of the cooled zucchini in half and scrape the seeds out of the insides using a spoon.
- Fill each zucchini half with the black bean/quinoa mixture and place in baking dish.
- Bake for about 40 minutes. Add the shredded cheese and bake until cheese has melted, about 5 minutes or less. Serve and enjoy!
If you liked this recipe, you might like these too:
Southwestern Quinoa Stuffed Peppers
Stuffed Bell Peppers Casserole
More stuffed zucchini from friends:
- Vegetarian Stuffed Zucchini by A Family Feast
- Bruschetta Hummus Stuffed Zucchini by Running to the Kitchen
- Stuffed Zucchini by Well Plated
Oh this looks delish! I have been trying out all kinds of stuffed zucchini recipes lately – this must be added to the list! My BF will start to wonder when he will come home to something NOT in a zucchini boat!! 😉
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I love stuffed zucchini and you have included some of my favourite things (especially black beans!) What a fun meal to make during the summer!
Oh my goodness, I would have never thought to make something so creative! Looks amazing and you can feel good about eating it!
I love this idea of stuffed zucchini because I’m not a huge fan of stuffed peppers, but my husband likes anything that’s stuffed so this is a great compromise!
These look delicious, Jen. I love that they are healthy too. You ARE a wizard 🙂
These are SUCH a great idea! Soooo many great ingredient packed into one! Pinned!