Quinoa Stuffed Zucchini Boats
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10Prep Time Minutes
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45Total Time Minutes
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10Number of Ingredients
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4Servings
Preheat oven to 400°F . Cut zucchini in half lengthwise. Using a teaspoon, scoop out inside pulp; set aside for other use, or discard. Place hollowed out zucchini, cut side up, on foil-lined baking sheet.
Heat oil in large frypan; cook onion and carrots 3 minutes, stirring occasionally, until softened.
Set aside 1 cup of the canned tomatoes; add remaining tomatoes to frypan and bring to a boil.
Stir in quinoa. Cover, reduce heat and simmer 12 minutes, or until quinoa is tender.
Stir in spinach and pecans, cover and simmer 2 minutes, or until spinach has wilted.
Spoon quinoa mixture into zucchini boats. Top with remaining tomatoes. Sprinkle with cheese.
Bake at 400°F 16 minutes, or until zucchini is tender. Sprinkle with parsley.
TIP: Use leftover zuchinni pulp to make zuchinni fritters!
Quinoa Stuffed Zucchini Boats