Stuffed Roasted Zucchini
Ingredients
A note about gluten: When quinoa or another gluten-free grain is used, this recipe is gluten free.
1 ½ cups
cooked quinoa (or another grain of your choice), cooled
⅓ cup
finely minced dried cranberries
¼ cup
finely chopped pecans
¾ oz.
fresh Italian parsley, finely minced
2 tbsp.
thinly sliced green onion
2 tsp.
freshly grated lemon zest, plus more for garnish
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus extra for brushing zucchini
½ tsp.
kosher salt, plus more for seasoning
- freshly ground Kowalski's Black Peppercorns, to taste
3
large zucchini
- balsamic glaze (such as Cucina Viva brand), to taste
Directions
- Preheat oven to 425°.
- In a medium mixing bowl, combine first 6 ingredients (through zest). Drizzle with oil; toss to combine.
- Season quinoa mixture with salt and pepper; set aside.
- Trim ends of zucchini; cut it in half lengthwise. Trim a small, very thin strip from the back of each zucchini half so each piece will lay flat, flesh side up.
- Using the tip of a spoon or a melon baller, scoop out zucchini seeds and about ⅓ of the flesh to create a boat; reserve zucchini insides for another use, if desired.
- Brush inside and outside of empty zucchini boats with oil; season lightly with salt and pepper.
- Place zucchini on a rimmed baking sheet lined with parchment paper; bake in preheated oven until zucchini starts to soften (about 10 min.).
- Remove from oven; scoop quinoa mixture evenly into zucchini boats; bake for 5-10 min. until filling is hot and zucchini is just tender.
- Drizzle with balsamic glaze; sprinkle with lemon zest.
Tasty Tip:
- Add cooked ground sausage and/or crumbled feta or fresh goat cheese to make this a heartier main dish.
Find It!
- Find balsamic glaze in the Grocery Department near the vinegars.
Nutrition Note:
- Rich in vitamins A, C and K. A good source of B vitamins, magnesium and potassium, all of which are great for your head (brain) and heart.
