🌱 Quinoa & Mushroom Stuffed Zucchini

2 large zucchini cut into halves
2 cups of dry quinoa boiled and set aside
1 large portobello mushroom cut into small pieces
3 tbsp of tomato paste
1/4 cup of italian seasoned bread crumbs
1/2 cup of grated Parmesan cheese
1 cup of grated mozzarella cheese
1/4 tsp of salt
1/4 of a tsp of pepper
1/4 of a tsp of dry italian seasoning spice
1 cup of garlic or vegetable flavoured broth 
3 cloves of fresh garlic chopped into small pieces
3 stems of green onions chopped into pieces
4 tbsps of extra virgin olive oil
1/4 of a cup of fresh curly parsley chopped

1. In a flat pan lined with foil add, cut zucchini halves. Top with a dash of salt and pepper and drizzle with olive oil. Place into the oven uncovered and cook at 400F for 20 mins.
2. In a seperate pot, add water, bring to a boil and add quinoa. Boil for 10-12 mins. Drain and place aside. 
3. In a small pan, add 1 tbsp of oil, garlic, onion, mushrooms, tomato paste, broth, salt, pepper, and Italian dry spice. Cook on medium heat for 10 mins. Then, add cooked quinoa and breadcrumbs. Mix and set aside.
4. Remove zucchini halves from oven. With a large spoon add quinoa and mushroom mix onto each zucchini halve.  Add grated mozarella cheese. Place back into the oven for an additional 10 mins. Top with fresh parsley.

Serves 4

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