Description
A delicious and healthy recipe for Colombian-Style Zucchini Rellenos filled with quinoa, black beans, and cheese.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F.
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Set aside.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Mix well.
- Drizzle olive oil over the zucchini boats and season with salt and pepper. Place them cut side up on a baking dish.
- Fill each zucchini boat with the quinoa mixture, pressing down gently to pack it in.
- Sprinkle shredded cheese evenly over the top of the filled zucchinis.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh cilantro before serving.
Notes
- For added flavor, try mixing in some diced bell peppers or jalapeños into the filling.
- You can also substitute the quinoa with cooked rice or couscous for a different texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Colombian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Colombian-Style Zucchini Rellenos, Zucchini, Quinoa, Vegetarian Recipe