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.
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- Prep time
- 10 min
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- Cook time
- 1 hr
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- Servings
- 6 Servings
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- Serving size
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1/2 zucchini
Ingredients
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uncooked quinoa (rinsed)
- 1/2 cup
- 1/2 cup
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zucchini (each weighing about 1/2 pound)
- 3
- 3
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Extra Virgin Olive Oil
- 1 tsp
- 1 tsp
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pancetta (chopped)
- 2 oz
- 57 g
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onion(s) (chopped, about 1 medium)
- 3/4 cup
- 3/4 cup
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large garlic (minced)
- 1 clove
- 1 clove
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grape or cherry tomatoes (halved or quartered if large)
- 3/4 cup
- 3/4 cup
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Directions
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Preheat oven to 425°F convection or 450°F traditional oven.
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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.
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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.
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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.
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Stuff each zucchini half with 1/2 cup quinoa mixture and place on parchment-lined baking sheet.
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Bake 20–25 minutes until zucchini are fork tender. Stuffing will be nicely browned.