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.
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
• The quinoa mixture is also great when used as a side dish.
Recipe 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.