Quinoa Stuffed Zucchini
It's zucchini season! Curry and Garam Masala spice give these stuffed zucchinis the perfect kick.
Ingredients
- 1/2 cup onion chopped
- 1 clove garlic chopped
- 1/2 cup bell peppers (any color) chopped
- 1 tbsp vegetable broth adding more as necessary
- 4 medium mushrooms chopped
- 1 Roma tomato chopped
- 1 12" zucchini
- 1 cup quinoa (pre-cooked) (1/3 cup dry plus 2/3 cup water = 1 cup cooked)
- 1/2-1 tsp curry powder more or less depending on your taste
- 1/2 tsp garam masala spice or more if you like spicy
- 1/4 tsp turmeric
- 1/3 cup raw sunflower seeds
- 4 leaves fresh basil sliced
- salt & pepper to taste
Instructions
-
Preheat oven to 375 degrees.
-
Brown the onion and garlic in vegetable broth.
-
Add chopped peppers, mushrooms and tomato and heat until mushrooms are soft.
-
While the mixture is cooking, slice the zucchini in half length-wise and carefully scoop out the middle to create a hollow. Cut-up the scooped out squash and add to the onion, mushroom, tomato mixture.
-
Add the quinoa and spices, combine well and stir in basil and sunflower seeds.
-
Spoon the quinoa stuffing into the zucchini boats. Place on baking sheet covered with parchment paper or silicone mat.
-
Bake 375 degrees for 30 minutes.
Recipe Notes
Serve with a baked yam, corn on the cob and steamed spinach - it's the perfect summertime dinner.
