Diabetes Forecast

Crunchy Quinoa-Stuffed Zucchini

Per Serving

Crunchy Quinoa-Stuffed Zucchini

Makes: 6 servings
Serving Size: 1/2 zucchini, 1/2 cup topping
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: Starch 0.5, Nonstarchy Vegetable 1, Fat 1
  • Makes: 6 servings
  • Serving Size: 1/2 zucchini, 1/2 cup topping
  • Preparation Time: 20 minutes
  • Cooking Time: 20 to 25 minutes


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


  1. Preheat the oven to 450 F (425 F convection).
  2. Place the quinoa in a medium saucepan with 1 cup water. Bring to boiling, reduce the heat to low, cover, and cook 15 to 20 minutes, until tender.
  3. Cut the 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, pour the olive oil into a large sauté pan. Add the pancetta, onion, garlic, and the reserved chopped zucchini and sauté until the pancetta is browned. Remove the pan from the heat and add the tomatoes. Add the cooked quinoa and mix well.
  5. Stuff each zucchini half with ½ cup quinoa mixture and place on a parchment-lined baking sheet.
  6. Bake 20 to 25 minutes, until the zucchini are fork tender. The stuffing will be nicely browned.

Recipe adapted from the ADA cookbook Secrets of Healthy Cooking: A Guide to Simplifying the Art of Heart Healthy and Diabetic Cooking


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