Ingredients
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1/4
-
2
-
15
-
2
-
1/4
-
2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Quinoa Stuffed Zucchini Boats, The table will be delighted when you serve these zucchini boats filled with a savoury stuffing A mouthwatering change from your regular vegetable side dishes and you can impress your guests by using zucchini and tomatoes straight from your garden!, Really nice recipe! I probably should have baked mine just a little longer, they were a tad underdone but still tasty and satisfying This was a healthy way to use up the enormous amount of zucchini we’ve got to use up Thanks for sharing the recipe , This was wonderful! 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
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Steps
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1
Done
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In Small Saucepan, Bring 1/2 Cup (125 M L) 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. |
|
2
Done
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Preheat Oven to 375f (190c). |
|
3
Done
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Slice Zucchini in Half Lengthwise. Scoop Seeds Onto Work Surface. Roughly Chop Seeds. Measure Out 1/3 Cup (75 M L) of Chopped Zucchini Seeds; Discard Remainder. |
|
4
Done
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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 8inch Square (2 L) Glass Baking Dish. Add Cup (125 M L) Water to Bottom of Dish. Bake Uncovered) in Centre of Oven For 35 Minutes or Until Zucchini Is Tender. |
