0 0
Quinoa Stuffed Zucchini Boats

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

94.3
Calories
30 g
Calories From Fat
3.4 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
26.6 mg
Sodium
13.1 g
Carbs
2.7 g
Dietary Fiber
4.4 g
Sugars
4.3 g
Protein
190g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Quinoa Stuffed Zucchini Boats

Features:
    Cuisine:

    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.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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

    Preheat Oven to 375f (190c).

    3
    Done

    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

    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.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Spicy Sriracha-Glazed Chicken With Caramelized Onions Recipe
    previous
    Spicy Sriracha-Glazed Chicken with Caramelized Onions Recipe
    Ultimate Chewy Chocolate Chip Cookie Delight
    next
    Ultimate Chewy Chocolate Chip Cookie Delight
    Spicy Sriracha-Glazed Chicken With Caramelized Onions Recipe
    previous
    Spicy Sriracha-Glazed Chicken with Caramelized Onions Recipe
    Ultimate Chewy Chocolate Chip Cookie Delight
    next
    Ultimate Chewy Chocolate Chip Cookie Delight

    Add Your Comment

    five × 4 =