Large Zucchini
When it's the peak of zucchini season, you may find yourself with an abundance of this versatile vegetable. Instead of repeatedly making the same zucchini dishes, why not try something different and satisfying? This recipe for Large Zucchini transforms simple zucchinis into a delicious and hearty main course that will please the whole family.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
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Wash the zucchinis thoroughly and slice them in half lengthwise. Scoop out the flesh to create a hollow boat-like structure.
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Sauté red bell pepper, onion, and garlic in olive oil until softened.
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Add zucchini flesh, cooked quinoa, oregano, basil, paprika, salt, and pepper. Cook for 2-3 minutes.
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Fill each zucchini half with the mixture and place in the baking dish.
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Sprinkle mozzarella and Parmesan cheese over the zucchinis.
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Cover with foil and bake for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.
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Let cool before serving.
Nutrition Facts
Serving size: 1 stuffed zucchini half- Calories
- 320 kcal
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 480 mg
- Total Carbohydrate
- 25 g
- Dietary Fiber
- 4 g
- Sugars
- 6 g
- Protein
- 20 g
This Large Zucchini recipe offers a delightful twist on traditional stuffed vegetables, providing a nutritious and flavorful dish that celebrates the bounties of summer produce. The combination of quinoa, vegetables, and melted cheese creates a satisfying meal that is both comforting and wholesome. Whether you're looking to use up excess zucchinis from your garden or simply seeking a hearty vegetarian option, this recipe is sure to become a favorite at your dinner table. Enjoy the simplicity and goodness of this dish that embodies the essence of seasonal cooking.