Quinoa Stuffed Zucchini Boats

recipe

Prep Time 10 MIN

Cook Time 35 MIN

Serves 4

Aylmer® Accents® Original Petite Cut

+ Quinoa + Olive Oil + Onion + Carrot + Spinach + Cheese + Parsley

Ingredients:

  • 4 medium zucchini
  • 1 tbsp olive oil
  • 1 small onion, minced
  • 1/4 cup shredded carro
  • 1 can (540 mL) Aylmer® Accents® Original Petite Cut Tomatoes, divided
  • 1/2 cup quinoa, rinsed
  • 2 cups lightly packed chopped fresh spinach
  • 1/4 cup chopped toasted pecans (optional)
  • 3/4 cup shredded Cheddar cheese
  • 1 tbsp chopped parsley

Directions:

  1. Cut zucchini in half lengthwise.
  2. Using teaspoon, scoop out inside pulp; set aside for other use, or discard.
  3. Place hollowed out zucchini, cut side up, on foil-lined baking sheet.
  4. Heat oil in large frypan; cook and stir onion and carrots 3 minutes.
  5. Set aside 1 cup of the tomatoes; add remaining tomatoes to frypan and bring to a boil.
  6. Stir in quinoa, cover, reduce heat and simmer 12 minutes, or until quinoa is tender.
  7. Stir in spinach and pecans, cover and simmer 2 minutes, or until spinach has wilted.
  8. Spoon quinoa mixture into zucchini boats.
  9. Top with remaining tomatoes. Sprinkle with cheese.
  10. Bake at 400°F 16 minutes, or until zucchini is tender. Sprinkle with parsley.

Product(s) Needed