#NewRecipe: Stuffed Zucchini
Whether you’re a gardener or not, we’re sure that some fresh zucchini has crossed into your kitchen at some point this summer. This crop is a staple for many gardeners, and it’s not hard to see why. Zucchini is delicious and versatile, all while being extremely healthy and loaded with Vitamins A and C, magnesium, and lots of fiber.
There are many ways to cook zucchini, and maybe you’ve tried some of them. Zucchini bread and zucchini pasta are wonderful takes on the squash, and simply roasting them in the oven with some butter and garlic is delicious. But if you want to try something new and bring zucchini into the forefront of your meal, try out this delicious stuffed zucchini recipe from EatingWell.
1 cup cooked quinoa
1 cup fresh diced tomatoes
8 pitted Kalamata olives, pitted and chopped
½ cup feta cheese
¾ cup diced onion
1 tablespoon diced garlic
1 tablespoon chopped oregano
1 tablespoon olive oil
How To Make:
Preheat oven to 350 degrees Fahrenheit.
Cut zucchini in half lengthwise and use a spoon to remove most of the flesh, leaving a shell of about ½ inch.
Coarsely chop about half of the flesh; discard or save the remainder for another recipe.
Place the zucchini shells on a baking sheet. Sprinkle with salt and pepper, and bake for 10-13 minutes, or until softened.
Heat oil in a skillet. Mix the zucchini flesh, onion, garlic, paprika, and 2 teaspoons of oregano. Cook until onions have softened and remove from heat.
Add quinoa, tomatoes, olives, and feta to your zucchini mixture.
Remove shells from oven and evenly distribute your mixture among the shells.
Switch your oven to broil and place zucchini about 8 inches from the broiler. Cook until browned.
Sprinkle with remaining oregano.
This main dish is delicious, and vegetarian, making it a great choice for everyone! If you prefer to make it completely plant-based, skip out on the feta. A side of garlic bread, or fresh bread and butter could complete this meal if you’d like a little something on the side. Enjoy!