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Crunchy Quinoa Stuffed Zucchini

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Per Serving

Crunchy Quinoa Stuffed Zucchini

Makes: 6 servings
Serving Size: 1/2 zucchini
Calories 125
Fat 5 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 17 g
Fiber 3 g
Sugars 4 g
Cholesterol 10 mg
Sodium 190 mg
Potassium 485 mg
Protein 5 g
Phosphorus 170 mg
Choices: 1/2 Starch 0.5, Vegetable 1, Fat 1
  • Makes: 6 servings
  • Serving Size: 1/2 zucchini


1/2 cup uncooked quinoa, rinsed
3 zucchini, each weighing about 1/2 pound
1 tsp. extra-virgin olive oil
2 oz. chopped pancetta
3/4 cup chopped onion (about1 medium)
1 large clove garlic, minced
3/4 cup halved cherry or grape tomatoes, quartered if large


  1. Preheat oven to 425ºF convection or 450ºF traditional oven.
  2. Place quinoa in medium saucepan with 1 cup water. Bring to a boil, reduce heat to low, cover, and cook 15-20 minutes until tender.
  3. 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.
  4. 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.
  5. Stuff each zucchini half with 1/2 cup quinoa mixture and place on parchment-lined baking sheet.
  6. Bake 20-25 minutes until zucchini are fork tender. Stuffing will be nicely browned.

Chef's Secret: The quinoa mixture is also great when used as a side dish.


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