Crunchy Quinoa Stuffed Zucchini
Per ServingCrunchy Quinoa Stuffed Zucchini |
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|---|---|---|
| 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
Ingredients
| 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 |
Directions
- Preheat oven to 425ºF convection or 450ºF traditional oven.
- 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.
- 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 20-25 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.
