↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Zucchini Stuffed with Mediterranean Quinoa
Mediterranean Quinoa:
3 ounces sun-dried tomatoes
2 cups water, vegetable or chicken stock
1 cup quinoa
1 teaspoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons kalamata olives, chopped
4 ounces feta cheese, crumbled
freshly ground black pepper, to taste
Zucchini:
1 teaspoon olive oil
4 medium zucchini
freshly ground black pepper, to taste
Mediterranean Quinoa: Place the sundried tomatoes in a small, microwavable bowl and add just enough water to cover, microwave
for 30 seconds and let stand for 15 minutes. Drain, cool, and chop the tomatoes.
In a medium saucepan, bring the water or stock to a boil in a saucepan, and add the quinoa. Lower the heat, cover the pan, and simmer until the liquid is absorbed and the outer rim of the germ is visible, about 12 minutes. Remove saucepan from heat, fluff quinoa with a fork, and let stand uncovered for 5 minutes.
While the quinoa is cooking and the tomatoes are rehydrating, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, for about 5 to 8 minutes. Add the chopped garlic to the onion and sauté for another minute. Remove from heat.
Transfer the chopped tomatoes, onion mixture and quinoa to a large bowl and stir in the olives. Cool the mixture completely and then stir in feta cheese. The quinoa mixture can be made ahead up to a day ahead of time.
Zucchini: Cut each zucchini is half lengthwise, and slice a small slice lengthwise off of the outside of each half so that the halves will sit flat in a dish. Using a small metal spoon or melonballer, create a well for the stuffing by scooping out about half of the flesh in the center of each zucchini half.
Heat 1 teaspoon olive oil in a medium skillet over medium heat. Sprinkle scooped side of zucchini with pepper, and place scooped side down in hot pan. Saute until zucchini is golden, about 2 to 3 minutes on each side.
Place zucchini halves in a baking dish, scooped side up, and fill each half with quinoa mixture, dividing evenly amongst zucchini halves.
Bake until zucchini is tender when tested with a fork, about 25 to 30
minutes. Serve warm or at room temperature.
Serves 4.
view more member recipes
Zucchini Stuffed with Mediterranean Quinoa
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Zucchini Stuffed with Mediterranean Quinoa
Mediterranean Quinoa:
3 ounces sun-dried tomatoes
2 cups water, vegetable or chicken stock
1 cup quinoa
1 teaspoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons kalamata olives, chopped
4 ounces feta cheese, crumbled
freshly ground black pepper, to taste
Zucchini:
1 teaspoon olive oil
4 medium zucchini
freshly ground black pepper, to taste
Mediterranean Quinoa: Place the sundried tomatoes in a small, microwavable bowl and add just enough water to cover, microwave
for 30 seconds and let stand for 15 minutes. Drain, cool, and chop the tomatoes.
In a medium saucepan, bring the water or stock to a boil in a saucepan, and add the quinoa. Lower the heat, cover the pan, and simmer until the liquid is absorbed and the outer rim of the germ is visible, about 12 minutes. Remove saucepan from heat, fluff quinoa with a fork, and let stand uncovered for 5 minutes.
While the quinoa is cooking and the tomatoes are rehydrating, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, for about 5 to 8 minutes. Add the chopped garlic to the onion and sauté for another minute. Remove from heat.
Transfer the chopped tomatoes, onion mixture and quinoa to a large bowl and stir in the olives. Cool the mixture completely and then stir in feta cheese. The quinoa mixture can be made ahead up to a day ahead of time.
Zucchini: Cut each zucchini is half lengthwise, and slice a small slice lengthwise off of the outside of each half so that the halves will sit flat in a dish. Using a small metal spoon or melonballer, create a well for the stuffing by scooping out about half of the flesh in the center of each zucchini half.
Heat 1 teaspoon olive oil in a medium skillet over medium heat. Sprinkle scooped side of zucchini with pepper, and place scooped side down in hot pan. Saute until zucchini is golden, about 2 to 3 minutes on each side.
Place zucchini halves in a baking dish, scooped side up, and fill each half with quinoa mixture, dividing evenly amongst zucchini halves.
Bake until zucchini is tender when tested with a fork, about 25 to 30
minutes. Serve warm or at room temperature.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mediterranean Stuffed Zucchini
by sgre52160
2 medium zucchini, halved lengthwise (about 12 oz.) 1 (15-oz.) can garbanzo beans, drained, rinsed 1/2 cup chopped seeded tomato 1/2 cup sliced green onions 2 medium garlic cloves, minced 2 table
by sgre52160
2 medium zucchini, halved lengthwise (about 12 oz.) 1 (15-oz.) can garbanzo beans, drained, rinsed 1/2 cup chopped seeded tomato 1/2 cup sliced green onions 2 medium garlic cloves, minced 2 table
Mediterranean Stuffed Beef
by sgre52160
1 pound 85% lean Ground Beef 1 egg 1 t. Kosher salt 1/2 t. freshly ground black pepper 1 garlic clove, minced 2 t. fresh oregano, chopped fine 7 oz. container Mediterranean Herb Feta cheese 1 -
by sgre52160
1 pound 85% lean Ground Beef 1 egg 1 t. Kosher salt 1/2 t. freshly ground black pepper 1 garlic clove, minced 2 t. fresh oregano, chopped fine 7 oz. container Mediterranean Herb Feta cheese 1 -
Mediterranean Stuffed Mushrooms
by sgre52160
1 (14 oz) can artichoke hearts, drained and finely chopped 1/2 cup fine dry bread crumbs and shredded parmesan cheese 1/2 cup finely chopped prosciutto or Canadian bacon 2 cloves garlic, minced 1
by sgre52160
1 (14 oz) can artichoke hearts, drained and finely chopped 1/2 cup fine dry bread crumbs and shredded parmesan cheese 1/2 cup finely chopped prosciutto or Canadian bacon 2 cloves garlic, minced 1
Mediterranean Stuffed Meat Balls
by UltimateCook
Serves/Makes: 14 Large Meatballs Difficulty: 3 Prep/Cook Time: 35 minutes Preheat Oven to 350 degrees Ingredients: 1 pound ground sirloin 3 pieces white bread, crust cut off and cubed
by UltimateCook
Serves/Makes: 14 Large Meatballs Difficulty: 3 Prep/Cook Time: 35 minutes Preheat Oven to 350 degrees Ingredients: 1 pound ground sirloin 3 pieces white bread, crust cut off and cubed
view more member recipes
related CDKitchen recipes
Basic Quinoa
Quinoa With Corn And Basil
Hot Quinoa Breakfast Cereal
Quinoa With Chickpeas
The Ultimate Stuffed Zucchini
Quinoa Vegetable Pilaf
Mediterranean Quinoa
Grilled Chicken with Tzatziki Sauce and Quinoa Pilaf
Tequila Lime Grilled Mahi Mahi with Quinoa and Grilled Vegetables
Quinoa Tabouli