A hearty and easy meatless side dish or dinner that's gluten-free and clean-eating!

3 medium zucchini

1/2 cup cooked quinoa

1/2 cup low fat cottage cheese

1 8-oz can tomato sauce

1/2 cup black beans (drained and rinsed)

1 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. onion powder

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup shredded cheese

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!