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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.4
  • Total Fat: 5.3 g
  • Cholesterol: 28.5 mg
  • Sodium: 96.0 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 12.8 g

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

Submitted by: IRISITA76
Quinoa Stuffed Zucchini

Introduction

This is a wonderful dish to prepare in summertime, when you get to pick the biggest zucchinis from your local farmers market. You need big ones to be able to stuff and bake them without them falling apart. You can also vary and use rice instead of quinoa. This is a wonderful dish to prepare in summertime, when you get to pick the biggest zucchinis from your local farmers market. You need big ones to be able to stuff and bake them without them falling apart. You can also vary and use rice instead of quinoa.
Number of Servings: 8

Ingredients

    4 large zucchini (also called marrows)
    3 cups of cooked quinoa
    1 large sweet red pepper
    1 small onion
    1/4 cup of Parmesan cheese
    half pound of ground turkey
    garlic
    salt and black pepper

Directions

Wash the squash and then put them to cook in a large pot covering with plenty of water so they don't get stuck to the bottom.
You can verify they are cooked using a knife. If the knife goes smoothly all the way through the zucchini then it means they are ready.
Put them carefully in a colander and let them cool down for a while so you don't get burned while working with them.
Once they have cooled down enough to handle cut them lengthwise in half and put them in a baking dish. Carefully, take a spoon and scoop out the flesh of the zucchini leaving about a 1/4 inch along the inside. Put the flesh in a colander and drain the liquid into cup or container to use later on.
In another pot fry the onions and the sweet red pepper. Add the turkey. Dice some garlic and add along with salt and pepper.
Once the turkey is cooked, stir in the already drained flesh of the zucchinis and smash it with a wooden spoon until they are evenly distributed . Add the cooked quinoa and mix. Remove the pot from the burner.
Scoop the quinoa mix into the zucchinis on the baking dish.
Sprinkle Parmesan cheese on top. Pour the previously saved zucchini liquid on the bottom of the baking dish (do not pour on top of the zucchinis) and take to a 350 degrees preheated oven. Leave there for 15 minutes (your preference).


Number of Servings: 8

Recipe submitted by SparkPeople user IRISITA76.






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