Black Bean & Quinoa Stuffed Zucchini

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Black beans
  • 1/4 tsp Onion powder
  • 3 Zucchini, medium

• Condiments

  • 1 (8-oz can Tomato sauce

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/2 cup Cheese
  • 1/2 cup Cottage cheese, low fat

Found on yummyhealthyeasy.com

Description

Ingredients

• 3 medium zucchini
• ½ cup cooked quinoa
• 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

Directions

• Preheat oven to 350ºF. Spray a casserole dish with cooking spray.
• Heat zucchini for 5 minutes in the microwave. Set aside to let cool.
• Mix cooked quinoa, cottage cheese, tomato sauce, black beans, cumin, chili powder, onion powder, salt and pepper in a bowl.
• Cut each of the cooled zucchini in half and scrape the seeds out of the insides using a spoon.
• Fill each zucchini half with the black bean/quinoa mixture and place in baking dish.
• Bake for about 40 minutes. Add the shredded cheese and bake until cheese has melted, about 5 minutes or less. Serve and enjoy!