This Colombian-style zucchini rellenos recipe is a perfect blend of nutritious zucchinis, creamy cheese, and flavorful herbs and spices. Whether you are a vegan or a meat-lover, this recipe is sure to tickle your taste buds with its unique and irresistible flavor. So, let’s get started and learn how to prepare this delectable dish.
Ingredients:
- 4 medium-sized zucchinis
- 1/2 cup of quinoa
- 1/2 cup of cooked black beans
- 1/4 cup of chopped onion
- 1/4 cup of chopped red pepper
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- One teaspoon of dried oregano
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1/4 cup of crumbled feta cheese (optional)
Instructions:
Preheat your oven to 375°F (190°C) and prepare a baking sheet.
Cut off both ends of the zucchinis and then slice them in half lengthwise. Use a spoon to scoop out the flesh from each half, leaving a hollow center. Set aside the scooped-out flesh in a bowl.
Cook the quinoa according to package instructions and set it aside.
In a skillet, heat olive oil over medium heat. Add chopped onion, red pepper, and minced garlic, and sauté until tender.
Add the scooped-out zucchini flesh to the skillet and cook for 2-3 minutes until tender.
Stir in the cooked quinoa, black beans, cumin, smoked paprika, and dried oregano. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, then remove from heat.
Stuff each zucchini half with the quinoa mixture and place them on the baking sheet.
Bake for 20-25 minutes until the zucchinis are tender and lightly browned.
Remove from oven and top with crumbled feta cheese (optional). Serve warm and enjoy!
Nutritional Value (per serving):
Calories: 188 kcal
Protein: 8 g
Fat: 6 g
Carbohydrates: 28 g
Fiber: 6 g
Sugar: 4 g
Sodium: 198 mg
This Colombian-style zucchini rellenos is filled with tasty herbs and spices, and a touch of cheese, this dish is sure to delight your taste buds. Plus, it’s vegan-friendly and gluten-free.
