Name: Tomato and Herb Stuffed Zucchini with Quinoa
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g zucchini; 3 item tomato; 100 g quinoa; 1 item onion; 2 clove garlic; 2 tbsp olive oil; 10 g parsley; 10 g basil; 50 g feta cheese; 1 tsp salt; 0.5 tsp black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Tomato and Herb Stuffed Zucchini with Quinoa

Tomato and Herb Stuffed Zucchini with Quinoa

A light yet satisfying dish featuring seasonal zucchini stuffed with a flavorful tomato and herb quinoa mixture.

Provides a balanced meal with protein, carbs, and vegetables to support energy needs for cycle training.

Ingredients:

300
g
zucchini
3
item
tomato
100
g
quinoa
1
item
onion
2
clove
garlic
2
tbsp
olive oil
10
g
parsley
10
g
basil
50
g
feta cheese
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat oven to 180°C.
Cut zucchini in half lengthwise and scoop out the seeds to create boats.
Dice tomatoes and onion. Mince garlic.
In a pan, heat olive oil over medium heat. Sauté onion and garlic until translucent.
Add diced tomatoes and cook until soft. Stir in quinoa, parsley, basil, salt, and pepper.
Fill zucchini boats with the tomato-quinoa mixture.
Sprinkle feta cheese on top of each stuffed zucchini.
Place stuffed zucchini on a baking sheet and bake for 25-30 minutes until zucchini is tender.
Serve warm.

Nutrition	Per Serving 700 g	Per 100g
Energy	467 kcal	67 kcal
Protein	15 g	2.1 g
Fibre	7 g	1.0 g
Salt	1 g	0.1 g
Sugar	8 g	1.1 g
Carbohydrates	50 g	7.1 g
Fat	20 g	2.9 g

300
g
zucchini
3
item
tomato
100
g
quinoa
1
item
onion
2
clove
garlic
2
tbsp
olive oil
10
g
parsley
10
g
basil
50
g
feta cheese
1
tsp
salt
0.5
tsp
black pepper

Preheat oven to 180°C.

Cut zucchini in half lengthwise and scoop out the seeds to create boats.

Dice tomatoes and onion. Mince garlic.

In a pan, heat olive oil over medium heat. Sauté onion and garlic until translucent.

Add diced tomatoes and cook until soft. Stir in quinoa, parsley, basil, salt, and pepper.

Fill zucchini boats with the tomato-quinoa mixture.

Sprinkle feta cheese on top of each stuffed zucchini.

Place stuffed zucchini on a baking sheet and bake for 25-30 minutes until zucchini is tender.

Serve warm.

Tomato and Herb Stuffed Zucchini with Quinoa Tomato and Herb Stuffed Zucchini with Quinoa

Ingredients:

Preparation Time: 45 minutes

Instructions:

Tomato and Herb Stuffed Zucchini with Quinoa

Tomato and Herb Stuffed Zucchini with Quinoa