Quinoa-Stuffed Zucchini Recipe

Quinoa-Stuffed Zucchini Recipe

Ingredients

Makes 4 servings

• 2 cups water
• 1 cup quinoa, well rinsed
• 4 medium zucchini, halved lengthwise, ends trimmed
• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 1 garlic clove, minced
• salt and freshly ground black pepper
• 1/3 cup chopped pitted black olives
• 1/3 cup minced oil-packed sun-dried tomatoes
• 2 tablespoons minced fresh parsley
• 1/2 cup dry bread crumbs

Method

1. Lightly oil a 9 x 13-inch baking pan and set aside
2. In a large saucepan, bring the water to a boil over high heat
3. Add the quinoa, salt the water and return to a boil
4. Reduce heat to low, cover and simmer until tender, about 20 minutes
5. Scoop out the zucchini flesh, leaving shells intact
6. Chop the flesh and set aside
7. Steam the zucchini shells until slightly softened, about 5 minutes
8. Set aside to cool
9. In a large skillet, heat the 1 tablespoon of the oil over medium heat and add the onion, garlic, chopped zucchini and salt and pepper to taste
10. Cover and cook until the vegetables are tender, about 10 minutes
11. Preheat the oven to 350°F
12. In a large bowl, combine the cooked quinoa with the onion and zucchini mixture
13. Add the olives, tomatoes, parsley and salt and pepper to taste
14. Mix well to combine
15. Stuff the zucchini shells with the quinoa mixture, then sprinkle with the breadcrumbs and arrange in the prepared pan
16. Add 1/4 inch of water to bottom of the pan
17. Cover tightly with foil and bake until the filling is hot and the zucchini are tender but not collapsing, 20 to 30 minutes
18. Uncover and bake 10 minutes longer to lightly brown the topping
19. Serve immediately

Full List of Quinoa Recipes
Full List of Stuffed-Zucchini Recipes