Zucchini Quinoa Boats

In honor of Cinco de Mayo this week, I'll be posting a few Mexican inspired dishes. The first one is Stuffed Zucchini which uses molé as a secret ingredient. I would describe molé as having a hint of sweet chocolate, so it adds a little bit of sweetness to the dish. I've only been using molé in dishes for about a year, so let me know if you have any recipes or foods that I should use with molé.

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Stuffed Zucchini

Yield: 6 servings

Prep time: 5 minutes

Total time: 60 minutes

Ingredients

Zucchini | 5-6 medium sized

Quinoa  | 1 cup

Corn | 1 can

Black Beans | 1  can

Diced Tomatoes | 1 can 

Vegetable Broth |1/2 cup

Vegan Cheeze | 1/2 cup + a little for garnishing

Molé | 1 tbsp

Garlic Powder | 1 tsp

Black Pepper | 1 tsp

Paprika | 1 tsp

Directions

1. Bring quinoa and vegetable broth to a boil and simmer for about 15 minutes until all water has been absorbed. 

2. While quinoa is cooking, cut the zucchini in half and scoop out the insides. 

3. Place the cut zucchini on a baking dish and brush with olive oil. 

4. When quinoa is done, preheat oven to 400.

5. Then add the beans, corn, tomatoes, seasonings and combine until warm. Then add the cheeze. 

6. Use a spoon to place the quinoa mixture into the zucchini. 

7. Top with a little bit of extra cheeze. 

8. Bake for 25 minutes while covered in foil. 

9. Then uncover and bake for an additional 15 until the top is crunchy. 

10. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 486  | Fat: 12 g. | Saturated Fat: 3.5  g | Cholesterol: 0 mg | Sodium: 1335  mg | Total Carbs: 81  g | Dietary Fiber: 13.5  g | Sugars: 22 g | Protein: 20 g