Veggie ‘n Quinoa Stuffed Zucchini
So your summer garden is overflowing with zucchini yet again and you’re at your wit’s end trying to figure out how to use them. Fun to make as well as healthy, I am betting even your non-veggie eaters will be begging for more!
Servings: 3 to 6
Ingredients
- Olive oil spray
- 3 medium zucchini cut in half lengthwise
- 1 recipe Crunchy Quinoa
- 1/3 cup goat or feta cheese crumbled (or Parmesan, mozzarella or cheddar)
- 1/4 cup whole-grain or gluten-free breadcrumbs
Instructions
- Preheat oven to 350 degrees F. Lightly coat a large shallow casserole dish (about 9 x 13-inch) with olive oil spray.
- With a sharp paring knife, cut around the perimeter of each zucchini half, leaving 1/8-inch border. Score the flesh of each with the knife, being careful not to cut through the bottom. (Scoring makes scooping out the flesh easier).
- With a spoon, carefully scoop out zucchini flesh, keeping the border and bottoms intact. If desired, reserve zucchini flesh for another use. (great addition to veggie soups!)
- Arrange zucchini shells in dish. With the spoon, fill zucchini shells with Crunchy Quinoa, mounding slightly.
- Top each shell with cheese. (if using) Sprinkle shells with breadcrumbs.
- Bake, uncovered, for about 20 minutes or until hot, zucchini is crisp-tender, and breadcrumbs are nicely browned.
Notes
Make Ahead and Storage Tips: Crunchy Quinoa may be prepared up to 2 days before serving. Cover and refrigerate. Zucchini shells may be hollowed out and filled 1 day before serving. Cover and refrigerate. This dish may be reheated, covered at 325 degrees for about 10 minutes or until warmed through. Freezing is not recommended.
Leftover Crunchy Quinoa makes a great side dish. Alternatively, you may fill shells with a combination of about 1 cup cooked quinoa mixed with about 1 cup chopped sautéed veggies. (such as onion, carrot and bell peppers). Stir in seasonings of your choice.
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