Zucchinis are a prolific plant known for producing mounds of fruit. (Yes, you read that correctly!) Technically speaking, zucchinis are considered a fruit, as they have internal seeds. Zucchini also is rich in vitamin C, an antioxidant that helps with cell repair. This summer garden giant is low in carbohydrate, a good source of fiber, and often used in baked dishes to help maintain moisture without adding extra fats. Enjoy this zucchini as a light vegetarian meal, or add some grilled chicken or salmon for a more substantial meal.
PREP TIME
20 Min
COOK TIME
20 Min
SERVINGS
8
DIFFICULTY
Easy
Ingredients
- 4 large zucchinis, sliced in half lengthwise
- 1 ½ cups cooked quinoa
- 1 pint of cherry tomatoes, halved or quartered
- 1 shallot, diced
- 4 cloves garlic, minced
- ¼ cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons chopped herbs such as basil, parsley, or oregano
- 4 ounces fresh part-skim mozzarella cheese, shredded or chopped
- Salt, pepper, and onion powder to taste
- Balsamic glaze for drizzling/garnish
Directions
- Preheat oven to 400 degrees.
- In a bowl, stir together the cooked quinoa, tomatoes, shallot, garlic, parmesan, olive oil, and herbs. Stir until combined.
- Slice each zucchini in half lengthwise. Scoop out the center using a spoon to create a well. Discard the scooped-out center or mix into the quinoa if desired. Place on parchment-lined baking sheet.
- Sprinkle each boat with salt, pepper, and onion powder. If watching your salt intake, omit the salt.
- Spoon quinoa mixture into each of the boats. Top with mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove and drizzle with balsamic glaze.
Nutrition Facts
Servings: 8 | Serving size: ½ zucchini | Calories: 157 | Total fat: 8g | Saturated fat: 3g | Total carbohydrate: 15g | Fiber: 2g | Protein: 8g | Sodium: 211mg
Recipe provided by Michelle Eaton, MS, RD, ThedaCare; adapted from and compliments of howsweeteats.com
