Mediterranean Stuffed Round Zucchini

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 333.7
  • Total Fat: 16.0 g
  • Cholesterol: 10.0 mg
  • Sodium: 405.3 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 13.3 g

View full nutritional breakdown of Mediterranean Stuffed Round Zucchini calories by ingredient
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This makes a good main dish with a side salad. This makes a good main dish with a side salad.
Number of Servings: 2


    2 round zucchini
    .5 c dry quinoa, prepared according to box directions
    1/2 c. chopped onion
    1 c. grape tomatoes, quartered
    2 oz. reduced fat feta cheese
    2 c. fresh basil
    1 T. pine nuts
    1 T olive oil, divided


1. Cook the quinoa according to the box directions; reserve 1 cup for this recipe and save the rest for another use.
2. In a food processor, combine the basil, pine nuts, and 1/2 T of olive oil until well chopped and combined.
3. Cut the top off the zucchinis and scoop out the insides (like a jack'o'lantern), leaving the shell intact. Chop up the meat.
4. In a saute pan, saute the onion until translucent. Add the chopped zucchini meat and cook until soft. Turn off the heat and add 1 c. quinoa, tomatoes, and the basil mixture. Stir in feta until all ingredients are well distributed.
5. Coat the outside of the zucchini shells with the remaining olive oil. Fill the shells with the quinoa mixture. Replace the "lids" on the zucchini. Bake in a 350-degree oven for 35-40 minutes, or until the zucchini shells are fork tender.

If desired, serve with a side of heated pasta sauce (from a jar) or non-fat Greek yogurt.

Number of Servings: 2

Recipe submitted by SparkPeople user REBYAC.

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