Quinoa Stuffed Zucchini
In the Summer, zucchini is growing out of control! If you are growing zucchini or if you are looking for other ways to make it, these quinoa stuffed zucchini are a great option! Make this as a Meatless Monday dinner, or serve it along side a grilled piece of chicken for a perfect Spring or Summer Dinner.
- 3 Zucchini Medium sized
- 2 tablespoon Olive Oil For Sautéing
- 1 Small Onion Diced
- 1 cup Cooked Quinoa
- 2 Small Tomatoes Chopped
- 2 tablespoon Fresh chopped basil
- ½ cup Cheddar
- Salt and Pepper to taste
Preheat the oven to 350 degrees.
Cook the quinoa according to package instructions. Set that aside.
Spray a 9x13 inch baking dish with cooking spray. Cut the cleaned and ends taken off zucchini in half lengthwise. Scoop out the insides carefully with a spoon and set them aside. Place the zucchini flesh side up in the baking dish, season with salt and pepper, and bake for 15 minutes.
Chop the onion and zucchini flesh and sauté in olive oil for 5-8 minutes, until the onion is translucent and the zucchini meat is cooked. Add that to a medium bowl.
Cut the tomatoes in half and scoop out the inside juice and seeds. Discard that part. Chop the tomatoes and add them to the bowl of onions and zucchini. Chop the basil and add it to the bowl. Add the cooked quinoa to the bowl and mix to combine.
Take the zucchini out of the oven and carefully add the quinoa mixture to the zucchini. Top with cheddar cheese and bake for 15 minutes. Enjoy immediately.