This stuffed zucchini recipe is a delicious dish made of zucchini stuffed with a mixture of black beans, quinoa, zucchini and topped with parmesan. It is definitely a filling favorite!
I love this time of year when the zucchini is plentiful. It just works in so many recipes from savory sides to sweet treats, we love it! And this black bean quinoa stuffed zucchini is an absolute favorite. I love to make it ahead by assembling all of the ingredients and stuffing into the zucchini and then baking as the main for a quick lunch or light supper or even to serve as a side dish alongside fish, chicken, pork or beef. It is so versatile!
I love recipes like that. Those that work perfectly as a main dish or serve as a scrumptious side for so many meals are always a part of my go-to recipes. Especially when our schedules become just a wee bit crazier this time of year.
Do you do that, too? Do you have certain recipes that your go-tos when you are your busiest? For me, the slow cooker stays on the counter just a little more than usual and I pull from my stock of freezer meals I’ve made ahead. I also turn to quick and easy dishes that are extra versatile and that I know my family will all enjoy.
For this stuffed zucchini, you can basically do no wrong. Don’t have black beans? Use another type of bean from your pantry or freezer. Don’t have any quinoa? Then use couscous or even rice or a grain such as amaranth or millet.
We also like to add a bit of grated Parmesan cheese to the top of our stuffed zucchini before I bake it for even more flavor, but you can easily just leave it off, if you prefer.
Here’s my Black Bean Quinoa Stuffed Zucchini Recipe. Give it a try and make it your own! I think you’ll love it!
Black Bean Quinoa Stuffed Zucchini Recipe
- 4 whole zucchini, halved and seeds scooped out
- 1 cup cooked quinoa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 clove garlic, minced
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- grated Parmesan cheese, optional
- Preheat oven to 450º F. Add quinoa, beans, garlic, salt and pepper to a medium bowl. Stir until well-combined. Spoon ingredients back into zucchini shells and top with grated Parmesan, if using.
- Bake until the cheese has melted and zucchini has softened, about 20 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.