04/11/2015
Pesto & Veggie Quinoa-Stuffed Zucchini. These little stuffed zucchini can be very filling, especially because of the quinoa. Hungry crew on hand? Dig in deep to pack in as much stuffing as possible for those with slightly larger appetites.
Pesto & Veggie Quinoa-Stuffed Zucchini. These little stuffed zucchini can be very filling, especially because of the quinoa. Hungry crew on hand? Dig in deep to pack in as much stuffing as possible for those with slightly larger appetites.
Ingredients:
2 medium zucchini (about 6-7″)
1 c cooked quinoa - http://bit.ly/1P3f4nj
1 T olive oil
1/2 c chopped yellow onion
1/2 c chopped red bell pepper
1 t minced garlic
Salt & pepper to taste
1-2 T your favorite pesto (homemade or jarred is fine)
1/4 c grated Parmesan (optional for garnish)
Directions:
Preheat oven to 375°. Slice the zucchini in half and carefully hollow out the center with a small spoon. Place zucchini halves on Reserve about half the zucchini flesh and dice. Set aside.
In a large skillet, heat the olive oil. Add the garlic and onion and cook until fragrant and onion is slightly translucent. Add the chopped peppers and cook for about a minute or so, or until they just begin to soften (they will continue cooking in the oven so you don’t want to overcook them here).
Remove from heat and add the cooked quinoa. Add the pesto and mix until completely combined. Fill each zucchini half with stuffing (you may have a bit leftover, which can be used as a side). Bake for about 25-30 minutes, until zucchini is tender but still firm. Sprinkle with some fresh parmesan if you like, serve with a nice salad, and enjoy!