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Stuffed vegetables have garnered a well-deserved reputation in modern cuisine, appealing to health-conscious eaters and families alike. These culinary creations not only provide a visually appealing presentation but also offer a convenient way to pack a variety of nutrients into a single dish. One standout recipe that embodies the essence of stuffed vegetables is the Beef & Quinoa Stuffed Zucchini Delight. This dish is a perfect balance of lean protein, whole grains, and vibrant vegetables, making it a nutritious choice for any meal.

Beef and Quinoa Stuffed Zucchini

Discover a delicious and wholesome family favorite with this Beef & Quinoa Stuffed Zucchini Delight recipe. This nutritious dish combines lean protein, vibrant vegetables, and hearty quinoa all in one tasty package. Easy to prepare and customizable for different dietary needs, it’s perfect for a satisfying dinner. Plus, with simple ingredients and straightforward steps, you can impress your family with a meal that’s as good for the body as it is for the taste buds.
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Ingredients
  

4 medium zucchinis

1 lb ground beef (or lean ground turkey for a lighter option)

1 cup cooked quinoa

1 small onion, diced

3 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon dried oregano

Salt and pepper to taste

½ cup shredded mozzarella cheese (optional)

Fresh basil or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to create boats, leaving about a 1/4-inch border. Reserve the scooped flesh for the filling.

      Cook the Beef Mixture: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

        Add Aromatics: To the skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes.

          Incorporate the Reserved Zucchini Flesh: Chop the reserved zucchini flesh and add it to the skillet. Cook for an additional 2-3 minutes until softened.

            Season and Combine: Stir in the cooked quinoa, diced tomatoes, smoked paprika, cumin, oregano, and season with salt and pepper to taste. Let the mixture simmer for 5 minutes to meld the flavors.

              Stuff the Zucchini Halves: Place the zucchini boats in a baking dish. Generously fill each boat with the beef and quinoa mixture, pressing lightly to pack it in.

                Top with Cheese: If desired, sprinkle shredded mozzarella cheese on top of the stuffed zucchini.

                  Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the zucchini is tender and the cheese is bubbly and golden.

                    Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.

                      Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings