With zucchini busting from every corner of the garden (and the grocery store) it’s hard for me not to think about zucchini bread. I sure love my carbs and what sounds healthier than vegetable filled carbs!? But I can only make zucchini bread so many times in one week, and can I really feed just bread to my hubs for dinner? The funny thing is I probably could and he would love it!
Fortunately zucchini is a great base for many dishes. One of my favorite is stuffed zucchini.
Here is my version of stuffed zucchini. There are so many ways to make this dish but this is how I usually do it. Feel free to get creative and use what you have on hand.
1 cup of cooked qunioa
1 onion, chopped
1/2 large tomato, chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon pepper
Add any other spices you like
1/4 cup black olives, sliced or chopped
1/2 cup cheese grated, I used half extra sharp cheddar and half mozzarella
Preheat oven to 400 degrees F.
Wash the zucchini. Slice them in half length-ways. I leave the ends on, makes for less chopping!
Spoon out the insides (leave about 1/2 an inch in) until you end up with boat like shells.
Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.
In a pan heat olive oil on med. Add the onion and garlic for about 3 minutes. When onion is fragrant and translucent add the tomato and seasonings. Cook another 2-3 minutes.
Transfer the cooked onion/garlic/tomato mixture to a large bowl. Add the zucchini pulp and olives, then mix together with the cooked quinoa.
Line a baking pan with tin foil or parchment paper. Put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some cheese on top.They’re best served straight out of the oven.
Cook about 20 minutes and then turn on the grill until the top is golden brown.