quinoa-stuffed zucchini

This is an easy, healthy weeknight dinner you can make in about 30 minutes. It's filling because of the protein in the quinoa. It's vegetarian. It tastes good. It's Thursday morning and I have a migraine just starting to make itself known in my temples and I have to take the bus to work soon, so being witty about food is kind of not happening right now (sorry. I just know you guys all come here for my incredible wit). Do you like zucchini? Do you like tomatoes? Do you like quinoa? Then you'll like it. Make it and tell me what you think.  

You can stuff these squash with anything that comes to mind, really; throw in some chickpeas or cannellini beans, shredded chicken, ground beef, onions, or peppers. This dish can be a main course or a side.

Quinoa-Stuffed Zucchini

serves 2 (2 stuffed squash for each person)

hands-on time: about 10 minutes

total time: 30 minutes

What you'll need:

2 small to medium zucchinis

1 can of diced tomatoes or 2 cups fresh

1 cup of cooked quinoa

a heaping tsp of fresh chopped garlic

glug of olive oil

seasonings of your choice (I used red pepper flakes, salt, pepper and oregano)

1. Preheat your oven to 350.

2. Slice the zucchini in half lengthwise. Using a spoon (any old spoon will do) scoop out the zucchini innards. Really get in there, but leave enough of the outer shell so it's still relatively sturdy.

3. Fill a baking dish or pan about 1/4 full with water. Place the zucchinis in it and place in the oven for  5ish minutes. This softens up the zucchini so it's deliciously tender when you eat it.

4. Heat some olive oil in a pan on the stove. Add garlic, then about 3/4 of the zucchini innards.

5. Saute for about 3 minutes, then add tomatoes (can be diced from a can or fresh). Continue sauteing.

6. Add seasoning; I used red pepper flakes, salt, pepper, and oregano. But use whatever you like.

7. The zucchini-tomato mixture will probably be a little moist, so let it cook down a bit to reduce the liquid. Cook it for 5 or 6 minutes, stirring occasionally. It should be bubbly.

8. Add in the quinoa, stir extremely well and then remove from heat.

9. By this time, the zucchini in the oven will be softened. Take it out, pour out the water, grease the baking pan or dish and fill the zucchini with the mixture. You'll have 1/2-1 cup leftover; do with it what you will. Top with cheese.

 10. Bake, covered, at 350 for ten minutes and then for another 10 minutes uncovered. Let it cool before you eat it; it will be HOT.

I only had shredded Italian cheese on hand to top with, but this would be better if you had shredded parmesan, that good kind that comes in the small tupperware container (anyone know the name offhand?). The stuffed zucchini would also taste great with feta on top.