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Quinoa Stuffed Zucchini Boats

By Info4YourLife on June 26, 2011

Photo by Chicagoland Chef du Jour

2 Reviews

Prep Time: 20 mins
Total Time: 55 mins
Servings: 4

Photo by Chicagoland Chef du Jour

About This Recipe

"The table will be delighted when you serve these zucchini “boats” filled with a savoury stuffing. A mouth–watering change from your regular vegetable side dishes and you can impress your guests by using zucchini and tomatoes straight from your garden!"

Ingredients

1/4 cup quinoa ( PC Organics is a great choice)
2 medium zucchini, 500 g
15 grape tomatoes, quartered
2 green onions, chopped
1/4 cup light cheese, in brine, crumbled
2 teaspoons extra virgin olive oil, cold pressed
1/2 teaspoon roasted garlic ( PC Blue Menu is low fat)
1 egg white

Directions

In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside.
Preheat oven to 375°F (190°C).
Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder.
In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8–inch square (2 L) glass baking dish. Add ½ cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (190 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 94.3
Calories from Fat 30: 32%

Amount Per Serving: %
Total Fat 3.3g: 5%
Saturated Fat 0.4g: 2%
Cholesterol 0.0mg: 0%
Sugars 4.3 g
Sodium 26.5mg: 1%
Total Carbohydrate 13.0g: 4%
Dietary Fiber 2.6g: 10%
Sugars 4.3 g: 17%
Protein 4.3g: 8%

Reviews

"This was wonderful! I used red quinoa and like the previous reviewer I did saute the garlic, onion, tomatoes and zucchini seeds (filling) in EVOO before filling. I followed the rest of the instructions using some Feta cheese and this is going into my Favorites of 2012 cookbook and will be used often. Thank you for posting such a great recipe. Made for Fall PAC 2012 tag game."

By mama smurf on October 22, 2012 | 1342466
"Really delicious! I sauteed the garlic and onion in EVOO, along with the tomatoes & zuke. Used blue cheese , cuz that is all I had (YUM) , drizzled with EVOO and brushed the outer skin with some more. Sprinkled with S&P. We will be having this again. Thanks Info4YourLife, it's a keeper."

By Chicagoland Chef du Jour on April 01, 2012 | 1297801