Quinoa Stuffed Zucchini
Recipe type: Appetizer or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Quinoa Stuffed Zucchini makes a delicious a gluten free meal that is incredibly satisfying! Made with just a few ingredients, flavorful low-cal veggies like zucchini served with high protein grain like Quinoa are great alternatives to pasta and rice.
  • 3 or 4 medium size zucchini (about 7 oz each)
  • 3 Tbsp. extra virgin olive oil
  • 1 large onion- chopped
  • 1 garlic clove - sliced
  • 1 Tbsp. salted butter
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ cup white wine
  • 1 Tbsp. tomato paste
  • 1 cup cooked white Quinoa ( I used Trader Joe's)
  • salt and pepper to taste
  • cooking spray
  1. Preheat oven to 400 degrees.
  2. Spray the bottom of a large baking or roasting pan with cooking spray. Set aside.
  3. Cut zucchini in half lengthwise. Using a knife or spoon, scoop or cut out the flesh, leaving ¼'' thick.
  4. Arrange on baking dish, laying them side by side. Chop the flesh into small pieces and set aside.
  5. In a large skillet, heat olive oil and butter on low heat. Saute the onion, garlic and chopped zucchini for about 5 to 8 minutes, until the vegetables softened and caramelized. Add the cooked Quinoa, tomato paste and wine. Simmer for a few minutes until the wine is reduced. Add salt and pepper to taste.
  6. With a spoon, fill each zucchini boat with some quinoa mixture and press firmly. Drizzle olive oil over them, if needed. Sprinkle with Parmigiano Reggiano cheese over each one.
  7. Bake in oven for about 20 to 25 minutes, or until golden brown.
  8. Serves 6 to 8
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/quinoa-stuffed-zucchini/