Quinoa Stuffed Roasted Zucchini

Name: Quinoa Stuffed Roasted Zucchini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Ingredients: ½ cup quinoa; 4 large zucchini; ½ cup walnuts; ¼ cup golden raisins; 1 red onion; ½ tsp ground coriander; 1 tsp salt; ¼ tsp ground pepper; lemon zest; lemon juice; 2 cloves garlic; ¼ cup olive oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 people
Calories
386 kcal
Course
Main Course
Cuisine
Mediterranean, Vegetarian

Quinoa Stuffed Roasted Zucchini

Omar Parker

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Zucchini stuffed with quinoa and walnuts served with a creamy puree made from the cooked zucchini insides. Can be elegant or every day. Great with a simple side salad.

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Ingredients

Servings

½ cup quinoa
4 large zucchini or summer squash
½ cup walnuts
¼ cup golden raisins
1 red onion diced
½ tsp ground coriander
1 tsp salt
¼ tsp ground pepper
lemon zest from one lemon
lemon juice from one lemon
2 cloves garlic minced
¼ cup olive oil divided

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Instructions

Preheat oven to 375°F. Line a baking sheet with aluminum foil.
Cook quinoa according to package instructions. Set aside.
Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
Scoop about 1 - 1 ½” deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
Coarsely chop raisins and walnuts.
In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions. Add coriander, pepper, lemon zest, and ½ tsp salt.
Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tbsp of olive oil over the zucchini.
Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
While zucchini is baking, prepare puree.
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Caramelize ½ cup diced onion in oil for 4-5 minutes, stirring frequently.
Reduce heat to med-low. Add minced garlic, ¼ tsp salt, and scooped out zucchini insides. Stir in lemon juice.
Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
When zucchini are baked, serve immediately with the puree on the side as a sauce.

Nutrition Information

Show Details

Calories 386kcal (19%) Carbohydrates 36g (12%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 3g (15%) Sodium 507mg (21%) Potassium 881mg (25%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 425IU (9%) Vitamin C 47mg (52%) Calcium 79mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 386 kcal

% Daily Value*

Calories	386kcal	19%
Carbohydrates	36g	12%
Protein	9g	18%
Fat	25g	38%
Saturated Fat	3g	15%
Sodium	507mg	21%
Potassium	881mg	19%
Fiber	6g	24%
Sugar	13g	26%
Vitamin A	425IU	9%
Vitamin C	47mg	52%
Calcium	79mg	8%
Iron	3mg	17%