Enchilada Quinoa Stuffed Zucchini
Healthy, baked Enchilada Quinoa Stuffed Zucchini boats with all the flavors of an enchilada rolled into a lightened up 30 minute vegetarian dish the whole family will love.
Servings:4 servings
Ingredients
- 3-4 medium zucchini
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 can yellow corn, drained and rinsed
- 1 15-ounce can mild or medium enchilada sauce
- 1 ½ cups shredded Mexican blend cheese, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper to taste, I used about ½ teaspoon salt and ¼ teaspoon cracked black pepper
- 1 cup shredded Mexican blend cheese
- sour cream, diced tomatoes, avocado, sliced olives, green onions, cilantro, optional toppings
Instructions
- Preheat oven to 400 degrees. Cut zucchini in half lengthwise, use a tablespoon to scoop out the seedy center and discard. Place side by side, cut side up, on a baking sheet or in a casserole dish.
- In a large bowl stir together quinoa, black beans, corn, enchilada sauce, 1/2 cup of the shredded Mexican blend cheese, cumin, chili powder, and salt and pepper.
- Spoon quinoa mixture into zucchini boats. Bake for 15 minutes.
- Top zucchini with remaining cheese. Return to oven for 5 minutes or until cheeses are melted.
- Add desired toppings and serve.
Notes
Top these zucchini boats with any of your favorite taco toppings like salsa, sour cream, cilantro, hot sauce, guacamole or diced avocado - go wild!
If you don't care for quinoa, you can easily substitute long grain white rice or brown rice in this recipe!
Nutrition
Calories: 515 kcal, Carbohydrates: 52 g, Protein: 29 g, Fat: 23 g, Saturated Fat: 12 g, Cholesterol: 67 mg, Sodium: 515 mg, Potassium: 987 mg, Fiber: 11 g, Sugar: 10 g, Vitamin A: 1187 IU, Vitamin C: 32 mg, Calcium: 519 mg, Iron: 4 mg