Quinoa Stuffed Zucchini

Stuffed zucchii and mixed power greens salad

Quinoa Stuffed Zucchini
  • 4 medium zucchini
  • 2 tablespoons olive oil, divided
  • Salt and Pepper to taste
  • 2 cups vegetable broth
  • 1 cup uncooked quinoa
  • 8 oz mushrooms, finely chopped
  • 2 shallots, diced
  • 4 ripe plum tomatoes, diced
  • 4 cloves garlic, minced (or pressed in a garlic press)
  • 2 sprigs fresh thyme, leaves removed and chopped and stems discarded
  • 1 tablespoon butter
  • ½ cup fresh grated parmesan
  • ½ cup packed fresh basil, chopped
  1. Preheat oven to 400 degrees.
  2. Cut zucchini in half lengthwise and scoop out the seeds. Discard the seeds and place the zucchini halves, cut side down on a lightly oiled baking sheet.
  3. Brush the top sides of the zucchini lightly with 1 tablespoon olive oil and season with salt and pepper. Bake in oven 20-25 minutes, until soft when pierced with a fork.
  4. While zucchini are cooking, bring vegetable broth to a boil in a small pan. Add the quinoa, cover and simmer 15 minutes until quinoa is cooked.
  5. While the quinoa is simmering, prepare the mushrooms, shallots, tomatoes, garlic and thyme.
  6. Heat butter in a large skillet over medium heat.
  7. Add the shallots to skillet and cook 2-3 minutes.
  8. Add 1 tablespoon olive oil to skillet, then add mushrooms, tomato, and thyme. Cook another 5-6 minutes until soft.
  9. Add garlic and cook 30 more seconds.
  10. Add the cooked quinoa to the skillet and stir to combine.
  11. When zucchini halves are cooked, remove from oven and flip them over so cut sides are up.
  12. Fill zucchini halves with quinoa mixture and set aside any remaining quinoa mixture.
  13. Heat oven broiler to high. Sprinkle stuffed zucchini with grated parmesan cheese and place under oven broiler until cheese is melted and golden brown, about 3 minutes.
  14. Remove from oven and serve plated over remaining quinoa mixture and garnished with fresh chopped basil.