Prep 15 mins
Cook 15 mins
It can be tough to find a dish that will satisfy both a vegetarian and the meat eaters in our family without having to make two seperate meals. When zucchini, is abundant this is a great way to make everyone happy (when served with grilled chicken for those who want it). Drizzle with your favorite teriyaki sauce. This makes enough for four as a main dish or eight as a side
- 4 medium zucchini
- 1 medium white onion, chopped
- 1 yellow bell pepper, chopped
- 1 medium carrot, peeled and juliened
- 118.29 ml sliced mushrooms
- 2 garlic cloves, chopped
- 4.92 ml fresh ginger, finely minced
- 9.85 ml vegetable oil
- 4.92 ml toasted sesame oil
- 2.46 ml sambal oelek (more or less to taste)
- 4.92 ml cornstarch
- 29.58 ml sake
- 118.29 ml low sodium soy sauce
- 473.18 ml cooked quinoa (sub cooked brown or white rice if desired)
- 59.14 ml green onion, thinly sliced on the bias
- salt and pepper
- Heat oven to 350 degrees.
- Cut zucchini in half lengthwise and hollow out centers. Place in an oblong baking dish.
- Heat oils in a large pan over medium heat.
- Add onion, bell pepper, carrots, mushrooms and a pinch of salt and cook, stirring occasionally, until onions are translucent and vegetables are tender, 5-8 minutes.
- Add garlic, ginger and sambal and cook 1 minute more.
- Stir cornstarch and sake together in a small bowl until cornstarch is dissolved. Add cornstarch mixture and soy sauce to pan and stir for 1 minute. Remove from heat.
- Stir in quinoa and green onion. Season to taste with salt and pepper.
- Spoon mixture into zucchini halves.
- Bake 15 minutes, or until zucchini is tender.