Spiced Quinoa Pilaf Stuffed Zucchini (Get Cooking)


Spiced Quinoa Pilaf Stuffed Zucchini (Get Cooking)

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    Servings and Ingredients

    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


    1. 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.
    2. Preheat the oven to 350 degrees. Spoon the pureed fire roasted tomatoes in a 13-by-9-inch baking dish.
    3. Spoon about 1/2 cup of the quinoa stuffing into each zucchini half and place in the baking dish. Top with the shredded cheese.
    4. Bake 25 to 30 minutes or until the cheese melts and the zucchini are soft.
    5. 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.