Image
main content start
Crunchy Quinoa Stuffed Zucchini
10 min prep time
1 hr cook time
6servings
Recipe by
Barbara Seelig-Brown
Source
Secrets of Healthy Cooking
Photo by
Renée Comet
How to Make Crunchy Quinoa Stuffed Zucchini
This is a great way to add more grains to your diet and the quinoa gets a wonderful crunch when baked.
10 min prep time
1 hr cook time
6servings
1/2 zucchini
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 425°F convection or 450°F traditional oven.
- Place quinoa in medium saucepan with 1 cup water. Bring to a boil, reduce heat to low, cover, and cook 15–20 minutes until tender.
- Cut zucchini in half lengthwise. Using a paring knife, cut a V shape into each half and remove the center, creating a channel for the stuffing. Chop the zucchini that has been removed and save it for use in the stuffing.
- In the meantime, place the olive oil in a large sauté pan. Add pancetta, onion, garlic, and chopped zucchini. Sauté until pancetta is browned. Remove pan from heat and add tomatoes. Add cooked quinoa and mix well.
- Stuff each zucchini half with 1/2 cup quinoa mixture and place on parchment-lined baking sheet.
- Bake 20–25 minutes until zucchini are fork tender. Stuffing will be nicely browned.
Nutrition facts
6 Servings
-
Serving Size
1/2 zucchini
- Amount per serving Calories 125
-
Total Fat
5g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 190mg
-
Total Carbohydrate
17g
- Dietary Fiber 3g
- Total Sugars 4g
- Added Sugars 0g
- Protein 5g
- Potassium 485mg
- Phosphorous 170mg
Ingredients
uncooked quinoa (rinsed)
1/2 cup
zucchini (each weighing about 1/2 pound)
3
Extra Virgin Olive Oil
1 tsp
pancetta (chopped)
2 oz
onion(s) (chopped, about 1 medium)
3/4 cup
large garlic (minced)
1 clove
grape or cherry tomatoes (halved or quartered if large)
3/4 cup
Reviews & Ratings