Go Back
When it comes to healthy eating, few dishes can compare to the vibrant and wholesome Zesty Mini Quinoa Stuffed Zucchini Rings. This delightful recipe marries the nutritious benefits of quinoa with the fresh, mild flavor of zucchini, creating a dish that is not only visually appealing but also bursting with flavor. Whether you're looking for a nutritious side dish, a main course that satisfies, or an easy meal prep option for the week ahead, these stuffed zucchini rings are sure to become a staple in your culinary repertoire.

Mini Quinoa Stuffed Zucchini Rings

Discover the vibrant taste of Zesty Mini Quinoa Stuffed Zucchini Rings, a delightful dish that blends the nutritious goodness of quinoa and fresh zucchini. Ideal as a side or a filling main course, these rings are packed with protein and essential vitamins. With a medley of vegetables and spices, each bite is a flavor explosion. Perfect for meal prep or a healthy weeknight dinner, this recipe is sure to become a staple in your home. Enjoy a tasty, nutritious meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cup black beans, canned, drained, and rinsed

1/2 cup corn, canned or frozen

1/2 cup diced red bell pepper

1/4 cup finely chopped red onion

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

1/4 cup fresh cilantro, chopped

1 cup shredded cheese (cheddar or mozzarella)

Olive oil, for drizzling

Lime wedges, for serving

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed zucchini.

    Prepare the Zucchini: Carefully slice the zucchinis into rings about 1-inch thick. Using a small spoon or a melon baller, scoop out the centers of each ring to create space for the filling. Lightly drizzle the zucchini rings with olive oil, then sprinkle with salt and pepper for added flavor.

      Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for approximately 15 minutes, or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool slightly.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa with the halved cherry tomatoes, black beans, corn, diced red bell pepper, finely chopped red onion, garlic powder, cumin, chili powder, and chopped cilantro. Season the mixture with salt and pepper to taste, ensuring an even distribution of flavors.

          Stuff the Zucchini: Gently spoon the quinoa filling into each prepared zucchini ring. Press down lightly to pack the filling, ensuring each ring is generously filled.

            Add Cheese: Top each stuffed zucchini ring with a generous amount of shredded cheese to enhance creaminess and flavor.

              Bake: Arrange the stuffed zucchini rings in a baking dish and drizzle a bit more olive oil over them. Place the dish in the preheated oven and bake for about 25-30 minutes, or until the zucchini is tender and the cheese is melted, bubbly, and golden.

                Serve: Once baked, allow the zucchini rings to cool for a few minutes. Serve them warm, garnished with a squeeze of fresh lime juice over the top for that extra zesty kick, and sprinkle with additional cilantro if desired.

                  Prep Time, Total Time, Servings: 20 mins | 55 mins | 4 servings