Quinoa Stuffed Zucchini

A great entrée or side dish during the summer months when zucchini are in abundance.

Prep Time: 25 min    Bake Time: 45-60 minutes

WHAT YOU NEED:

4 medium zucchini (about 3 – 3.5  lbs total)

2 Tbsp. olive oil

1-1/2 cups chopped onion (about 1 large)

1 clove garlic, minced

1 cup dry quinoa, cooked according to package directions (about 2-1/2 cups cooked)

½ cup parmesan cheese

1 tsp. dried thyme or 1 Tbsp. fresh thyme, chopped

½ tsp. salt (optional or to taste)

1/8 tsp. ground black pepper

Handful fresh basil (or 1 Tbsp. dried basil)

Topping:

½ cup chopped almonds or walnuts

Reserved cheese

MAKING IT:

Remove stem ends of zucchini and slice in half lengthwise.  With spoon or melon ball scoop, remove the center pulp and seeds. Roughly chop zucchini seed pulp and set aside.

Heat olive oil in a large skillet over medium heat.  Add onions; sauté until soft and translucent.  Add garlic stirring often to prevent it from burning.   Add zucchini pulp and sauté for about 5 minutes over medium heat until most of the liquid is gone.  Remove pan from heat. Stir in cooked quinoa and half the cheese, thyme, salt and pepper. 

Preheat oven to 375F.   Arrange zucchini halves in 1 or 2 glass baking dishes.  Spoon filling evenly into each zucchini half.   Cover with foil and bake for 30-40 minutes until zucchini are becoming tender.

Combine nuts and remaining cheese in a small bowl.  Remove foil and sprinkle topping over each zucchini half.  Continue baking for 15-20 minutes until zucchini are tender and topping is slightly browned.

TIPS:

Serves: 8 side dish servings (one zucchini half); 4 main dish servings (2 zucchini halves)

Nutrition Information per serving (One stuffed zucchini “boat”): 230 Calories; 12g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 5mg Chol; 190mg Sodium; 24g Total Carb; (5g Fiber; 6g Sugars); 10g Protein; 10% DV Calcium; 10% DV Iron; 15% DV Potassium