by Heather Harris Brady
This a quick, easy recipe for a weekend side-dish that protein-packed yet vegetarian. It’s a pretty way to show off the little round Eight-Ball zucchini I have here, or you can use another shape.
Quinoa-Parmesan Stuffed Zucchini, Serves four as a side dish
- Two large-size round zucchini
- 6 oz. quinoa (any type is okay)
- 3/4 c. freshly grated Parmesan cheese
- 2 T. butter
- Fresh cracked pepper to taste
Split and hollow the zucchini, leaving a 1/2″ wall all around.
Steam the cleaned halves, either in the microwave or in a bamboo steamer, until just tender (about 10 minutes in a bamboo steamer).
While the zucchini is cooking, cook the quinoa if you’re not using pre-cooked grain. Drain and toss it with the butter.
Preheat the oven to 350 (or not, and use the microwave to heat the stuffed squash through).
Combine the quinoa with the cheese, and stuff each shell, mounding the stuffing slightly.
Place the stuffed squash in a buttered baking dish or microwavable dish. Heat through until the cheese is bubbly, about 15 minutes in the oven.
Serve hot, with a grinding of fresh pepper.
One year ago: Barbeque Sauce