Stuffed Zucchini

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 505.1
  • Total Fat: 14.4 g
  • Cholesterol: 16.7 mg
  • Sodium: 548.3 mg
  • Total Carbs: 77.9 g
  • Dietary Fiber: 12.0 g
  • Protein: 19.5 g

View full nutritional breakdown of Stuffed Zucchini calories by ingredient
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Number of Servings: 4


    1 Cup Quinoa
    2 large zucchini, about 1.5 lbs total
    1 small onion, chopped (about 1 cup)
    1-1/2 tsp garlic infused olive oil (or plain)
    1 cup salsa or salsa verde
    1 cup frozen baby lima beans
    1/2 cup crumbled feta cheese
    1/4 cup sunflower seed kernels


Serves 4

Cook 1 cup quinoa in 2 cups water. After about 10 minutes of simmering, add 1 cup of lima beans. Continue to simmer for about 5 minutes, then shut off the heat and let stand until all the water is absorbed.

While the quinoa is cooking, slice the zucchini in half lengthwise to make 4 halfs. Scoop out the middle leaving about 1/4 inch shell. Chop the pulp.

Heat a non stick skillet to medium high. Add the 1-1/2 tsp of olive oil, chopped onion and chopped zucchini pulp. Saute 2-3 minutes. Add the salsa, and continue to saute until the zucchini is tender.

Put the zucchini 'boats' in a microwave safe dish, cover, and heat on high for 2-3 minutes, until the zucchini is tender-crisp.

Add 1 cup of the salsa/onion/zucchini mixture to the quinoa and stir to combine.

Spread the remaining salsa/onion/zucchini mixture in the zucchini boats. Mound the quinoa/lima bean mixture into the zucchini. Sprinkle each zucchini with some of the crumbled farmer cheese or feta cheese, and about 1 Tbsp of sunflower seed kernels. Serve with a helping of the remaining quinoa/lima bean mixture that doesn't fit in the zucchini boats!

Number of Servings: 4

Recipe submitted by SparkPeople user ANNEROUSSEAU.

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