Quinoa stuffed zucchini boats - Extra large standard

Quinoa-Stuffed Zucchini Boats

with Tomato-Walnut Sauce & Melted Mozzarella

470 cals

25 mins

Description

This vegetarian dish is looking mighty keen—or should that be quinoa. The delicate grain works as a wonderfully fluffy stuffing when mixed with garlic, riced broccoli and a splash of white balsamic vinegar for some edge. Stuff it into scooped out zucchini (the scoopings go into the filling) and then take it over the top. First, with a tomato sauce that makes inventive use of walnuts, and then with a final layer of melty mozzarella.

Contains:

Milk, Sulphites, Walnuts

Ingredients

for 2 servings

(Double for 4 portions)

  • 15ml Minced garlic

  • 200g Broccoli ‘rice’ (chopped broccoli)

  • 2 Zucchini (green, yellow or heirloom)

  • 213ml Tomato sauce (canned)

  • 30ml White balsamic vinegar

  • 25g Chopped walnuts

  • 95g Red quinoa

  • 60g Grated mozzarella

  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Nutrition

Total fat

19g

Saturated Fat

5g

Sodium

1290mg

Total carbs

54g

Sugar

8g

Protein

25g

Fibres

9g

Recipe Instructions

Quinoa-Stuffed Zucchini Boats - Step #1 Cook the quinoa
Step 1: Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Quinoa-Stuffed Zucchini Boats - Step #2 Roast the zucchini
Step 2: Roast the zucchini
Meanwhile, halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop. Arrange the zucchini halves, cut-sides up, in a medium baking dish and drizzle with oil; season with ⅓ of the spices and S&P. Roast, 6 to 8 min., until beginning to soften.
Quinoa-Stuffed Zucchini Boats - Step #3 Make the filling
Step 3: Make the filling
Meanwhile, in a large pan, heat a drizzle of oil on medium. Sauté the zucchini flesh, broccoli rice and garlic, 5 to 8 min., until softened; season with the remaining spices and S&P. Add the quinoa and vinegar; toss well.
Quinoa-Stuffed Zucchini Boats - Step #4 Make the sauce
Step 4: Make the sauce
Meanwhile, in a small pot, combine the tomato sauce, walnuts and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly reduced; season with S&P.
Quinoa-Stuffed Zucchini Boats - Step #5 Assemble & bake the zucchini boats
Step 5: Assemble & bake the zucchini boats
When the zucchini are beginning to soften, remove from the oven and stuff with the filling. Top with the sauce and cheese. Bake, 6 to 8 min., until the zucchini are cooked through and the cheese has melted. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Quinoa-Stuffed Zucchini Boats - Step #6 Plate your dish
Step 6: Plate your dish
Divide the zucchini boats between your plates. Bon appétit!