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Stuffed Zucchini with Quinoa and Bell Pepper
Stuffed Zucchini with Quinoa and Bell Pepper

Stuffed Zucchini with Quinoa and Bell Pepper
A nutritious and flavorful lunch featuring seasonal vegetables and protein-rich quinoa.
Stuffed Zucchini with Quinoa and Bell Pepper
Ingredients:
1
Servings
  • 1
    item
     zucchini
  • 100
    g
     quinoa
  • 1
    item
     green bell pepper
  • 200
    g
     cucumber
  • 150
    g
     salad greens
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Stuffed Zucchini with Quinoa and Bell Pepper
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow.
  3. Cook quinoa according to package instructions.
  4. Dice the green bell pepper and cucumber.
  5. In a bowl, mix cooked quinoa, diced bell pepper, half of the diced cucumber, crumbled feta cheese, minced garlic, lemon juice, olive oil, salt, and black pepper.
  6. Stuff the zucchini halves with the quinoa mixture.
  7. Place stuffed zucchini on a baking sheet and bake for 20-25 minutes until zucchini is tender.
  8. Serve with remaining cucumber and salad greens on the side.
Nutrition Per Serving 700 g Per 100g
Energy 501 kcal 72 kcal
Protein 18 g 2.6 g
Fibre 9 g 1.3 g
Salt 2 g 0.3 g
Sugar 6 g 0.9 g
Carbohydrates 52 g 7.4 g
Fat 24 g 3.4 g
  • 1
    item
     zucchini
  • 100
    g
     quinoa
  • 1
    item
     green bell pepper
  • 200
    g
     cucumber
  • 150
    g
     salad greens
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

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

Cook quinoa according to package instructions.

Dice the green bell pepper and cucumber.

In a bowl, mix cooked quinoa, diced bell pepper, half of the diced cucumber, crumbled feta cheese, minced garlic, lemon juice, olive oil, salt, and black pepper.

Stuff the zucchini halves with the quinoa mixture.

Place stuffed zucchini on a baking sheet and bake for 20-25 minutes until zucchini is tender.

Serve with remaining cucumber and salad greens on the side.

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