Vegetable & Quinoa Stuffed Zucchini
What you need:
- 2 Tbsp. olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, finely diced
- 2 Roma tomatoes, finely diced --or-- 1/2 cup grape tomatoes, halved
- 6 medium zucchini, halved lengthwise
- 1/2 tsp. ground thyme
- Salt and pepper
- 1 cup baby spinach, roughly chopped
- 1 cup cooked red quinoa
- Fresh basil leaves, chopped
- Grated Parmesan cheese
- Shredded mozzarella cheese
Directions:
- Saute onion and red pepper in olive oil in a skillet over medium high heat until onion is softened.
- Meanwhile, using a melon baller, scoop out inside of each zucchini leaving about 1/2 inch around the edge. Reserve the scooped zucchini bits.
- Chop the reserved zucchini bits and add them with the tomato, thyme and salt and pepper to the skillet. Cook for 2 to 3 more minutes.
- Add spinach and cook until it wilts.
- Remove from heat and stir in cooked quinoa. Sprinkle with as much basil as you'd like and some Parmesan. Stir and set aside.
- In a foil lined 9x13-inch baking pan, place halved zucchini inside.
- Fill each zucchini half with quinoa mixture and cover the baking pan with foil.
- Bake at 375* for 30 minutes.
- Remove foil and top with mozzarella. Bake for 10 more minutes.
Recipe from Taste, Love, & Nourish