Quinoa Stuffed Zucchini
Everyone wants to eat healthier but they are afraid of the food will be boring or weird.
Not anymore. Since my daughter and daughter in law have gone vegan and vegetarian, I have had to learn to adapt recipes so they taste good, but don't have too may carbs or fat. I have come up with some good ones. One of these is the quinoa stuffed zucchini. When I first made this for my husband, he was unaware that it didn't contain meat. This filling can also be put into peppers.
Combine the quinoa and broth in a small saucepan. bring to a boil and reduce to a simmer, covered, for 25 minutes.
Cut zucchini in half the long way and carefully remove the inside. Brush the zucchini with olive oil, salt and pepper and bake in a 375 oven for 25 minutes.
In a frying pan, saute all the vegetables in the remaining olive oil. Cook for 15 minutes, until tender. Add herbs, beans and 1/2 the cheese. Add the cooked quinoa.
Remove the zucchini from the oven and stuff with the quinoa mixture. Top with remaining cheese and return to the oven, covered for 30 minutes. Uncover and cook an additional 15 minutes.