Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. olive oil | ||
| 1 medium Vidalia onion, finely chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 yellow squash, finely chopped | ||
| 1 large tomato, finely chopped | ||
| 1 (15 oz) can no-salt-added black beans, drained | ||
| 1 (15 oz) can no-salt-added corn, drained | ||
| 2 tsp. ground cumin | ||
| 1 tsp. chili powder | ||
| ½ tsp. cayenne pepper | ||
| 1 (12 oz) box quinoa, prepared according to package directions using low-sodium chicken broth | ||
| Juice of 1 lime | ||
| ¼ c. cilantro leaves | ||
| salt and pepper, to taste | ||
| 1 (14.5 oz) can Muir Glen organic fire roasted tomatoes, pureed | ||
| 4 zucchini squash, halved lengthwise with flesh removed and reserved for another use | ||
| 8 oz. shredded low-fat mozzarella |
Directions
- In a medium saucepan, heat the olive oil over medium-high heat. Saute onion, garlic, zucchini and tomato for 3 to 4 minutes. Stir in the black beans, corn, cumin, chili powder and cayenne and cook until combined, about 2 minutes longer. Transfer to a large bowl; stir in the quinoa, lime juice and cilantro. Season to taste with salt and pepper.
- Preheat the oven to 350 degrees. Spoon the pureed fire roasted tomatoes in a 13-by-9-inch baking dish.
- Spoon about 1/2 cup of the quinoa stuffing into each zucchini half and place in the baking dish. Top with the shredded cheese.
- Bake 25 to 30 minutes or until the cheese melts and the zucchini are soft.
- Note: Stir in diced cooked chicken for more protein. This quinoa mixture is great the next day, served chilled and placed on top of mixed greens or freeze flat in a freezer bag for later use.
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, September 23, 2016.