Measurements

• 4 medium zucchinis
• 1 cup quinoa
• 1 onion
• 1 bell pepper
• 2 tomatoes
• 2 cloves garlic
• 2 cups spinach
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 cup cheese, shredded
• 2 tablespoons parsley

Preparation Method

• Preheat oven to 375°F (190°C).
• Cook quinoa according to package instructions.
• Cut zucchinis in half lengthwise and scoop out the centers.
• Heat olive oil in a pan over medium heat.
• Sauté onions, garlic, and bell peppers until soft.
• Add tomatoes, spinach, paprika, cumin, salt, and pepper.
• Cook until spinach wilts and tomatoes soften.
• Mix cooked quinoa with vegetable mixture.
• Fill zucchini halves with quinoa mixture.
• Place stuffed zucchinis on a baking sheet.
• Sprinkle cheese on top of each zucchini boat.
• Bake for 20-25 minutes until zucchinis are tender.
• Garnish with parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.