Quinoa Stuffed Zucchini
- Number of Servings: 8
Ingredients
4 large zucchini (also called marrows)3 cups of cooked quinoa1 large sweet red pepper1 small onion 1/4 cup of Parmesan cheesehalf pound of ground turkeygarlicsalt and black pepper
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.
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.
Nutritional Info 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
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