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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:
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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.
Nutrition facts
6 Servings
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Serving Size
1/2 zucchini
- Amount per serving Calories 120
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 160mg 7%
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Total Carbohydrate
15g
5%
- Dietary Fiber 2g 7%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 5g
- Potassium 410mg 9%
Ingredients
uncooked quinoa (rinsed)
1/2 cup
zucchini (about 1/2 pound each)
3 med
Extra Virgin Olive Oil
1 tsp
pancetta (chopped)
2 oz
onion(s) (chopped, about 1 medium)
3/4 cup
garlic (minced)
1 clove
grape or cherry tomatoes (halved or quartered if large)
3/4 cup
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