Recipe: Healthy Stuffed Zucchini

Ingredients

Preheat the oven to 375°F and line a baking sheet with aluminum foil.
Cook the quinoa according to package instructions and set aside.
Wash and dry the zucchinis, slice off both ends, and cut them in half lengthwise.
Scoop out the zucchini flesh to create boats and set the extra flesh aside.
Place the zucchini boats open side up on the baking sheet.
Chop the raisins and walnuts coarsely.
In a medium bowl, combine the quinoa, walnuts, raisins, and diced onions.
Add the coriander, pepper, lemon zest, and salt to the bowl and mix the filling thoroughly.
Scoop the filling into the hollowed-out zucchinis, packing it tightly.
Drizzle 2 tablespoons of olive oil over the zucchinis.
Bake for 25 minutes until the zucchinis are slightly soft and the filling is browned.
While the zucchinis bake, prepare the puree by heating 2 tablespoons of olive oil in a saucepan.
Caramelize the diced onion in the oil for 4-5 minutes, then reduce heat and add the minced garlic, salt, and scooped-out zucchini insides.
Stir in the lemon juice and cook for 10 minutes until soft, stirring regularly.
Use an immersion blender or regular blender to puree the mixture until creamy.
Serve the baked zucchinis with the puree on the side.

Servings

Calories

386

Total fat

25g

Total carbohydrates

36g

Total protein

Sodium

507mg

Cholesterol

0mg