Ingredients
Scale
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice (optional)
- 1 cup diced tomatoes
- 1/2 cup grated mozzarella or feta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil, chopped
- Optional: 1/2 pound ground beef, turkey, or vegetarian substitute
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis lengthwise and scoop out the centers, reserving the flesh.
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent.
- Add garlic and cook briefly until fragrant.
- If using meat, add and cook until browned.
- Chop reserved zucchini flesh and add with diced tomatoes. Cook 5-7 minutes.
- Stir in cooked grains (if using), herbs, salt, and pepper. Remove from heat and mix in half the cheese.
- Stuff zucchini halves with filling, top with remaining cheese.
- Place in baking dish, drizzle with olive oil, and bake for 20 minutes until tender and golden.
Notes
- For a vegan version, substitute cheese with plant-based alternatives.
- Roasting zucchinis briefly before stuffing can enhance flavor.
- Adjust seasoning to your preference, adding chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish / Side dish
- Method: Baking, sautéing
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg