Crispy Quinoa Stuffed Zucchini
Ingredients
The zucchini
The stuffing
-
1
small
red onion
-
3
cloves
garlic
-
1
cup
quinoa
-
1 ½
cups
tomato juice
-
¾
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
-
1
piece
tomato
-
¼
cup
basil
-
½
cup
gluten-free breadcrumbs
-
¼
cup
Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Cut the zucchini lengthwise and slice a thin piece off the bottom to make them sit flat.
- Scoop out the seeds and flesh from the zucchini, leaving about ¼ inch on all sides.
- Spray a baking sheet and arrange the zucchini halves cut side up, then sprinkle with salt and pepper.
- Bake the zucchini for 15 minutes until tender.
- In a saucepan, spray with oil and cook the onion for 8 minutes until tender.
- Add garlic and quinoa to the saucepan and cook for an additional 4 minutes.
- Pour in the tomato juice, salt, and pepper, bring to a simmer, then reduce to low and cover, cooking for 20 minutes.
- Stir in the chopped tomato and diced zucchini flesh, cooking covered for another 5 minutes.
- Allow the mixture to sit for 5 minutes, then stir in the basil.
- Transfer the quinoa mixture to the hollowed zucchini boats.
- Combine breadcrumbs and Parmesan in a bowl and sprinkle over the stuffed zucchini.
- Broil the zucchini for 5 to 6 minutes until lightly browned.
Nutrition Facts (estimated)
Servings
8
Calories
142
Total fat
2g
Total carbohydrates
24g
Total protein
6g
Sodium
282mg
Cholesterol
2mg
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