BBQ Quinoa Stuffed Zucchini with Black Beans
Simple & fun BBQ quinoa stuffed zucchini! Tender zucchini filled with quinoa, black beans, veggies and flavorful BBQ sauce. Topped with a touch of cheese!
Greetings from the other side! We have officially moved and have um, sort of settled into our new place. And by settled, what I really mean is that we are currently living in one corner of the house … while the rest is a giant construction zone.
It’s a party over here, I tell you! And by party, what I really mean is that I am going a tad bit mad.
Emma and I both. Can we talk about how not happy she is with all the noise??? Pouty beagle. She stares at me all day with that look that just says whyyyyyyyy.
It’s actually all very exciting … just totally inconvenient at the moment. But, we’re dealing. And counting down the days till we take back the house! And can get to our couch again <— the little things!
But, enough about this moving business. Let’s get to the good stuff. These BBQ quinoa stuffed zucchini! A most excellent way to put your zucchini stockpile to good use. Whether it’s from your garden or if you just have a problem like me with buying wayyy too much at the store.
So, we start by cooking the zucchini in the oven until tender. While the zucchini is baking, we whip up a simple and flavorful quinoa mixture (all in one pot!). It’s got a little onion, some corn, some black beans! Finally, we stir in the BBQ sauce and then spoon the filling into the cooked zucchini. We top it off with a little cheese and pop back into the oven until jusssst melty and perfect! Swoon swoon.
Tips & Tricks For These Quinoa Stuffed Zucchini
- Be absolutely sure that you use a BBQ sauce that you like! I know this seems kind of silly but seriously. The taste is definitely there so be sure you like whatever you use!
- When adding the BBQ sauce to the quinoa mixture, start with the lower end of what’s listed down below and then add more to taste and / or to get the consistency to your liking.
- To keep this dish gluten free, be sure to use certified gluten free BBQ sauce!
- You could really use any cheese you have on hand here. I like to stick with something on the mild side so that it doesn’t overpower the other flavors (like mozzarella or a mild cheddar).
Summer-y yet also sort of game day-y?? I think we have a perfect dish on our hands for that transition from summer to fall (!!).
Additional Quinoa Recipes You Might Enjoy!
- Stuffed Pepper Quinoa Skillet
- Mexican Quinoa Stuffed Portabella Mushrooms
- Pineapple Cashew Quinoa Fried Rice
- Eggplant Rollatini Quinoa Casserole
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the zucchini:
- 4 medium-large zucchini
- olive oil, for brushing
- salt and pepper, for sprinkling
For the filling:
- 1 tablespoon olive oil
- ½ of a medium red onion, chopped
- ½ cup uncooked quinoa, rinsed
- 1 cup low sodium vegetable broth
- ½ cup fresh or frozen corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- ½ to ⅔ cup your favorite BBQ sauce (to taste)
- about 1 cup shredded cheddar or mozzarella cheese
- chopped fresh cilantro, for garnish
For the zucchini:
- Preheat the oven to 400ºF.
- Slice the zucchini in half lengthwise, then use a spoon or melon baller to hollow out the centers. Discard the flesh or save for another use. Lightly brush the zucchini all over with olive oil, then place cut side up on a large rimmed baking sheet. Sprinkle lightly with salt and pepper. Bake for about 20 to 24 minutes, or until tender. Remove from the oven, then turn on the broiler.
For the filling:
- While the zucchini is baking, set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 5 minutes, until tender. Add in the quinoa, broth and corn kernels, then bring the mixture to a boil. Cover, reduce the heat and let simmer for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Add in the black beans and BBQ sauce. Mix to combine.
- Scoop some of the filling into each of the baked zucchini. Sprinkle the tops evenly with the cheese. Return to the oven and broil for about 3 to 5 minutes, until the cheese is melted. Garnish with the cilantro and serve!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 324 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 22mg Sodium: 557mg Carbohydrates: 38g Fiber: 8g Sugar: 10g Protein: 14g