Servings: 4 people
Calories: 386kcal
Ingredients
- 90 gram quinoa
- 850 gram zucchini or summer squash
- 50 gram walnuts
- 40 gram golden raisins
- 120 gram red onion diced
- 2 gram ground coriander
- 5 gram salt
- 1 gram ground pepper
- 4 gram lemon zest
- 45 ml lemon juice
- 15 gram garlic minced
- 60 ml olive oil divided
Instructions
- 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.
Nutrition
Calories: 386kcalCarbohydrates: 36gProtein: 9gFat: 25gSaturated Fat: 3gSodium: 507mgPotassium: 881mgFiber: 6gSugar: 13gVitamin A: 425IUVitamin C: 47mgCalcium: 79mgIron: 3mg
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