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In the realm of healthy and delicious meals, few dishes shine quite like Zesty Mini Quinoa Stuffed Zucchini Rings. This vibrant recipe is not just a feast for the eyes; it's a celebration of fresh flavors and wholesome ingredients that cater to both vegetarians and health-conscious eaters. With its zesty filling and tender zucchini base, this dish is versatile enough to serve as a delightful appetizer at your next gathering or a satisfying main course for a cozy weeknight dinner.

Mini Quinoa Stuffed Zucchini Rings

Indulge in the vibrant flavors of Zesty Mini Quinoa Stuffed Zucchini Rings, a dish that's both visually stunning and incredibly nutritious. Perfect for vegetarians or anyone looking for healthy meal options, these zucchini rings are filled with protein-rich quinoa, black beans, corn, and fresh herbs for a zesty kick. Easy to prepare, they make for delightful appetizers or satisfying main courses. Discover a family-friendly recipe that combines health benefits with delicious taste!
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Ingredients
  

4 medium zucchini

1 cup quinoa (rinsed and drained)

2 cups vegetable broth or water

1 cup cherry tomatoes (halved)

1 cup black beans (canned, drained, and rinsed)

1/2 cup corn (canned or frozen)

1/2 cup diced red bell pepper

1/4 cup finely chopped red onion

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

1/4 cup fresh cilantro (chopped)

1 cup shredded cheese (cheddar or mozzarella)

Olive oil, for drizzling

Lime wedges, for serving

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the Zucchini: Slice the zucchini into 1-inch thick rings. Use a small spoon or a melon baller to scoop out the centers, creating space for the filling. Lightly drizzle the rings with olive oil, and season with salt and pepper.

      Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, black beans, corn, diced bell pepper, chopped red onion, garlic powder, cumin, chili powder, and cilantro. Season with salt and pepper to taste.

          Stuff the Zucchini: Carefully spoon the quinoa mixture into each of the zucchini rings, pressing gently to pack the filling.

            Add Cheese: Top each stuffed zucchini with shredded cheese.

              Bake: Arrange the stuffed zucchini rings in a baking dish and drizzle with a bit more olive oil. Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

                Serve: Allow to cool for a few minutes before serving. Squeeze fresh lime juice over the top for an extra zesty flavor and sprinkle with additional cilantro if desired.

                  Prep Time, Total Time, Servings: 20 mins | 55 mins | 4 servings