This recipe caught my eye because I love quinoa and zucchini; I also wondered how difficult it would be to STUFF zucchini… I was intrigued. This recipe came from 1,000 Vegan Recipes. I didn’t change anything really, although when we prepared it, we cut the recipe in half and served it as a side dish for two people – so each of us got one whole zucchini. When prepared following the instructions and ingredients below, you can serve four people. This was an incredibly tasty dish, I’m sure we will make again and again!
2 c. water
1 c. quinoa
4 medium zucchini, halved lengthwise, ends trimmed
2 tbsp. extra virgin olive oil
1/2 c. yellow onion, minced
1 garlic clove, pressed
Sea salt and freshly ground pepper
1/3 c. chopped pitted black olives
1/3 c. minced oil-packed sun-dried tomatoes
2 tbsp. fresh parsley, minced
1/2 c. dry bread crumbs (optional)
Preheat oven to 350°F
- Spray a 9″x13″ baking sheet or pan with spray oil of your choice and set aside.
- Cook the quinoa according to the package instructions.
- Scoop out the zucchini flesh using a small spoon or melon baller. Dice zucchini flesh and set aside.
- Steam zucchini shells in a steamer for about 5 minutes, or until bright green. Remove from heat and place into baking sheet.
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, chopped zucchini, sea salt and pepper. Cook until the onions start to become transparent and the zucchini is tender.
- In a large bowl, combine the cooked quinoa with the onion/zucchini mixture. Add the olives, tomatoes and parsley; mix well.
- Stuff the zucchini shells with the quinoa mixture as best you can. Mine were overflowing and I was fine with that!
- Sprinkle with breadcrumbs if desired.
- Pour 1/4″ of water into the bottom of the baking sheet or pan, cover with foil and bake for 20-30 minutes. You just want to heat them through and ensure the zucchini shells are soft. Uncover and bake for an additional 5 minutes to brown the tops. Serve immediately.
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