Crunchy quinoa stuffed zucchini boats make a diabetic-friendly side dish or main meal.

Crunchy Quinoa Stuffed Zucchini Recipe – Diabetic-Friendly

 

Quinoa has become a dieter’s favorite due to its vegetable protein content and low glycemic load. Quinoa stuffed zucchini makes a great meal or side dish. Whether you are diabetic, on a caloric diet, or just trying to eat in a more healthful manner, these zucchini boats filled with a savory quinoa mixture make a delightful change to a boring side of plain vegetables. Slice the portions in half for a great appetizer.

The Author Says: “This is a great way to add more grains to your diet and the quinoa gets a wonderful crunch when baked.” –Barbara Seelig-Brown

Crunchy Quinoa Stuffed Zucchini Recipe

1/2 cup uncooked quinoa, rinsed
3 zucchini, each weighing about 1/2 pound
1 teaspoon extra virgin olive oil
2 ounces chopped pancetta
3/4 cup chopped onion (about 1 medium)
1 large clove garlic, minced
3/4 cup halved cherry or grape tomatoes, quartered if large

Preheat oven to 425°F convection or 450°F traditional oven.

Place quinoa in medium saucepan with 1 cup water. Bring to a boil, reduce heat to low, cover, and cook 15 to 20 minutes until tender.

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.

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.

• You Might Also Like: Creamy Quinoa Pilaf Recipe

Stuff each zucchini half with 1/2 cup quinoa mixture and place on parchment-lined baking sheet.

Bake 20 to 25 minutes until zucchini are fork tender. Stuffing will be nicely browned.

Yield: 6 servings (Serving size: 1/2 zucchini)

Nutrition Per Serving: Calories 125; Calories from Fat 45; Total Fat 5.0 g; Saturated Fat 1.3 g; Trans Fat 0.0 g; Cholesterol 10 mg; Sodium 190 mg; Total Carbohydrate 17 g; Dietary Fiber 3 g; Sugars 4 g; Protein 5 g; Phosphorus 170 mg

Exchanges/Food Choices:
1/2 Starch
1 Vegetable
1 Fat

Chef’s Secret:
• The quinoa mixture is also great when used as a side dish.
Secrets of Healthy CookingSecrets of Healthy CookingRecipe Source: “Secrets of Healthy Cooking: A Guide to Simplifying the Art of Heart Healthy and Diabetic Cooking by Barbara Seelig-Brown (American Diabetes Association)
Reprinted with express permission.

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Crunchy Quinoa Stuffed Zucchini Recipe Photo ©2015 American Diabetes Association
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