Black Bean & Quinoa Stuffed Zucchini



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Black Bean & Quinoa Stuffed Zucchini
Cook time
45 mins
Total time
45 mins
A hearty and easy meatless side dish or dinner that's gluten-free and clean-eating!
Slightly Adapted - Author: Jen Nikolaus
Recipe type: Main Dish
Cuisine: Mexican
Serves: 6 stuffed zucchini
  • 3 medium zucchini
  • ½ cup cooked quinoa - Cucina & Amore Quinoa (click here to purchase)
  • ½ cup low fat cottage cheese
  • 1 (8-oz) can tomato sauce
  • ½ cup black beans, drained and rinsed
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. onion powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ cup shredded cheese
  1. Preheat oven to 350ºF. Spray a casserole dish with cooking spray.
  2. Heat zucchini for 5 minutes in the microwave. Set aside to let cool.
  3. Mix cooked quinoa - we use Cucina & Amore Quinoa (click here to purchase), cottage cheese, tomato sauce, black beans, cumin, chili powder, onion powder, salt and pepper in a bowl.
  4. Cut each of the cooled zucchini in half and scrape the seeds out of the insides using a spoon.
  5. Fill each zucchini half with the black bean/quinoa mixture and place in baking dish.
  6. Bake for about 40 minutes. Add the shredded cheese and bake until cheese has melted, about 5 minutes or less. Serve and enjoy!

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