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|
- 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.
Chef Andrew from Ankeny #1, KCCI-TV recipe, September 23, 2016.