Рецепт Quinoa Stuffed Zucchini Boats
· August 21, 2015
Goodbye Summer!
Sadly, summer and the casual lifestyle that goes along with it is drawing to an end. Now it’s time to get back into the routine of our non-summer life. I have to say, I’m going to miss my flip flops the most
The Recipe Redux theme for this month brings us back to the reality and the routine. . .
“After the hustle and bustle of the holiday/vacation season, August is the time many families get back into the routine. Show us your favorite recipe to help families get back to the dinner table.“
Now that my kids are getting older it’s a treat when we are all together on any given night. I’ve learned over the past year to make enough for everyone, and if we aren’t all there at dinner – LEFTOVERS! aka – tomorrow’s lunch.
Stuffed zucchini or peppers at summer’s end have been my go to since I’m still picking them from the garden. If the stuffing ingredients are hearty enough, they are can be a filling dinner entree and serve with a side salad.
My mother always used the larger sized zucchini, and stuffed them with a variety of ingredients depending on what she had in the kitchen. The family favorite was filled with ground beef, rice, tomatoes, onions and topped with melted cheddar cheese, kind of like a sloppy joe in a squash. I changed up her recipe a few years ago to make it healthy and it was a hit. I swapped out the ground beef and rice with quinoa and mushrooms. I left out the cheddar cheese and replaced it with nutritional yeast , and sometimes I use a little bit of good quality cheddar or parmesan cheese. And I promise, this is my last zucchini recipe for a while!
Ingredients
- 1tablespoon olive oil plus approx 1 teaspoon for brushing
- 2 large zucchini or 4 small ones
- 4 cloves of garlic
- 1/2 cup minced onion
- zucchini pulp chopped
- 8- 10 ounces of chopped cremini mushrooms chopped
- 2 cups chopped tomatoes
- 1 1/2 cups cooked quinoa
- 1/4 cup chopped basil
- 2 tablespoons nutritional yeast or 1/8 cup grated cheddar or parmesan cheese
Instructions
preheat oven to 375
cut zucchini in half
with a teaspoon scoop out the pulp and set aside
brush the zucchini with olive oil and place in baking pan skin side up and bake for approximately 20 minutes until flesh begins to soften
while zucchini is baking, add 1 tablespoon olive oil to pan and saute the onions and garlic over medium heat until they become soft
add the mushrooms and zucchini pulp (if using) - cook until mushrooms begin to soften, stir in quinoa and tomatoes and mix well
stir in the nutritional yeast and basil
turn off heat
once zucchini is cool enough to handle flip them over and fill with stuffing mixture
place back in oven and cook for 15 to 20 minutes until heated through
If you are using cheese, top with cheese 5 minutes before removing from oven
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http://simpleandsavory.com/quinoa-stuffed-zucchini-boats/
Be sure to check out some other redux family favorites below.
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