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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 4.5 g
  • Cholesterol: 7.5 mg
  • Sodium: 169.0 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.2 g

View full nutritional breakdown of Quinoa Stuffed Zucchini (Trillium12040 calories by ingredient
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Quinoa Stuffed Zucchini (Trillium12040

Submitted by: TRILLIUM1204
Quinoa Stuffed Zucchini (Trillium12040

Introduction

The table will be delighted when you serve these zucchini “boats” filled with a savoury stuffing. A mouth-watering change from your regular vegetable side dishes.

The table will be delighted when you serve these zucchini “boats” filled with a savoury stuffing. A mouth-watering change from your regular vegetable side dishes.


Number of Servings: 4

Ingredients

    1/4 cup (50 mL) Quinoa
    2 medium zucchini, about 1 lb/500 g
    15 grape tomatoes, quartered
    2 green onions, chopped
    ¼ cup (50 mL) crumbled drained Light Feta Cheese
    1 tsp (10 mL) Extra Virgin Olive Oil
    1-1/2 tsp (7 mL) Roasted Garlic
    1 egg white

Directions

1. In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside.

2. Preheat oven to 375°F (190°C).

3. Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder.

4. In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8-inch square (2 L) glass baking dish. Add ½ cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TRILLIUM1204.






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