Are you ready to elevate your weeknight dinners with a dish that’s as delicious as it is nutritious? Dive into the world of Italian cuisine with our mouthwatering Italian Stuffed Zucchini with Tomsauce! This vibrant recipe combines tender zucchinis with a hearty quinoa filling, smothered in rich marinara sauce and topped with cheesy goodness. Perfect for a family meal or impressing guests, these stuffed zucchinis are not only a feast for the eyes but also a wholesome delight for your taste buds. Get ready to indulge in a culinary experience that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup marinara sauce
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed zucchinis cook evenly and thoroughly.
- Rinse the zucchinis under cold water. Cut off the ends and then slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of zucchini on the skin to create a boat-like shape. Set the scooped-out flesh aside for later use.
- In a medium saucepan, bring water to a boil and add the quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Fluff the quinoa with a fork and set it aside to cool slightly.
- In a mixing bowl, combine the cooked quinoa, scooped-out zucchini flesh (chopped), marinara sauce, 1/4 cup of the grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Using a spoon, generously fill each zucchini half with the quinoa mixture, pressing down lightly to pack it in. Place the stuffed zucchinis in a baking dish, cut side up.
- Once all the zucchinis are filled, pour the remaining marinara sauce over the top of the stuffed zucchinis. Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the filling and sauce for added flavor and a golden crust.
- Cover the baking dish with aluminum foil to prevent the zucchinis from drying out during baking.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the zucchinis are tender and the cheese is melted and slightly golden.
- Once done, remove from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs if desired.
- Serve the Italian stuffed zucchinis warm, accompanied by additional marinara sauce on the side if desired. Enjoy your delicious and healthy meal!
Tips
- Choose Fresh Zucchini: Opt for medium-sized zucchinis that are firm and free of blemishes for the best flavor and texture.
- Customize Your Filling: Feel free to add other ingredients to the quinoa mixture, such as chopped bell peppers, mushrooms, or even ground meat for extra protein.
- Don’t Overcook the Zucchini: When baking, keep an eye on the zucchinis to ensure they remain tender but not mushy. A slight bite will enhance the overall dish.
- Experiment with Cheese: While Parmesan adds a classic touch, try mixing in some mozzarella or feta for a different flavor profile.
- Garnish for Presentation: Fresh herbs like basil or parsley not only add color but also enhance the dish's freshness. A drizzle of balsamic glaze can elevate the taste even further!
- Make Ahead: Prepare the stuffed zucchinis in advance and store them in the fridge. Just pop them in the oven when you’re ready to serve!
- Serve with Sides: Pair your stuffed zucchinis with a simple side salad or crusty bread to complete your meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 9g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 10mg
