Zucchini Stuffed with Quinoa

Author: admin
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Prep Time 15 mins
Cook Time 1 hr 10 mins
Steam 5 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American, Mediterranean
Servings 4 people


  • 1 cup Quinoa rinsed
  • 1 small Yellow Onion
  • 1 clove Garlic minced
  • 1/3 cup Black Olives chopped
  • 1/3 cup Sun-Dried Tomatoes oil-packed, minced
  • 1/2 cup Dried Breadcrumbs unseasoned
  • 2 tbsp Fresh Parsley minced
  • 4 medium Zucchini cut ends, cut lengthwise
  • 2 cup Water
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Olive Oil


  • Oil a 9x13-inch pan lightly, and set aside
  • Using a large saucepan, bring the water to a boil over high heat. Add the quinoa salt the water, and return to boil.
  • Reduce heat low and cover cook for 20 minutes
  • Using a spoon scoop out the flesh of the zucchini, leave the shells intact. Cut the flesh into pieces and set aside
  • Stream the shells of the zucchini for about 5 minutes and set aside
  • Using a large skillet heat the some of tsp of olive oil on medium heat
  • Add onion and garlic to the large skillet cover and cook for about 10 minutes
  • Preheat oven to 350°F
  • Using a large bowl mix in the cooked quinoa, zucchini mixture, onion, olives, sundried tomatoes, parsley, and salt and pepper to taste. Mix together well
  • Stuff the zucchini shells with quinoa mixture, and sprinkle the breadcrumbs on top and place in 9x13 pan
  • Add 1/4 inch of water in the 9x13-inch pan
  • Cover the pan with foil, make sure to seal the foil tightly
  • Bake for about 30 minutes
  • Uncover and bake for 10 more minutes and serve

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