Anti Inflammatory Cilantro-Lime Stuffed Zucchini with White Beans & Quinoa
These stuffed zucchini boats are the kind of weeknight dinner that looks impressive but comes together with pantry staples and one skillet. The filling is genuinely satisfying — hearty white beans and fluffy quinoa seasoned with cumin, turmeric, and smoked paprika, then brightened with fresh lime juice and a generous handful of cilantro. Turmeric is one of the most well-researched anti-inflammatory ingredients around, and here it works in harmony with olive oil and tomatoes, both of which bring their own inflammation-fighting credentials to the table. The zucchini shells roast until just tender, giving you that slight caramelized edge while still holding the filling together beautifully. Everything is built on whole, minimally processed ingredients — no refined oils, no added sugars, nothing that works against you. It makes four servings, so it's a solid choice for a family dinner or meal prep that actually tastes good reheated. Finish with an extra squeeze of lime and a scatter of fresh cilantro and it's genuinely hard to believe this one is as good for you as it is.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
For the zucchini
- 4 medium zucchini (about 8 oz each)
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp salt, divided
For the filling
- ¼ tsp black pepper
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 can (15 oz) white beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp smoked paprika
- 2 tbsp fresh lime juice (from about 1 lime)
- ⅓ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving (optional)
- extra fresh cilantro, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Combine the quinoa and vegetable broth in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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