Quinoa Stuffed Roasted Zucchini
Zucchini stuffed with quinoa and walnuts served with a creamy puree made from the cooked zucchini insides. Can be elegant or every day. Great with a simple side salad.
Main Course, Vegetables
Gluten Free, Vegan
healthy stuffed zucchini, quinoa stuffed zucchini, stuffed zucchini, vegetarian stuffed zucchini
Oh My Veggies
or summer squash
Cook quinoa according to package instructions.
Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.
Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
Scoop about 1 - 1 ½”/2.5 - 4cm deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
Coarsely chop raisins and walnuts.
In a medium bowl, combine quinoa, walnuts, raisins, and ½ c/60g diced onions. Add coriander, pepper, lemon zest, and ½ tsp/3g salt.
Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tbsp/30ml of olive oil over the zucchini.
Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
While zucchini is baking, prepare puree.
Heat 2 tbsp/30ml olive oil in a medium saucepan over medium heat. Caramelize ½ c/60g diced onion in oil for 4-5 minutes, stirring frequently.
Reduce heat to med-low. Add minced garlic, ¼ tsp/2g salt, and scooped out zucchini insides. Stir in lemon juice.
Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
When zucchini are baked, serve immediately with puree.
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