Roasted zucchini boats herbed quinoa, colorful peppers, and gooey mozzarella.
45 minutes, 8 servings
| 1 cup | Quinoa |
| 1 | Red pepper |
| 1 | Shallot |
| ¼ cup | Basil leaves (or 3 Tbsp prepared Pesto) |
| ⅔ cup | Shredded mozzarella cheese |
| 1 tsp | Kosher salt, divided |
| 1 | Lemon |
| 4 | Medium zucchini |
| to taste | Olive oil |
| ⅓ cup | Grated parmesan cheese |
| 1. Preheat oven to 425. |
| 2. Cook Quinoa: Place 1 cup quinoa (1 cup) in a saucepan with 2 cups water. |
| 3. Bring the saucepan to a boil. |
| 4. After boiling, reduce the heat to very low. |
| 5. Cover the pot, and let it simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. |
| 6. Turn off the heat and let sit covered to steam for about 5 minutes. |
| 7. Finely dice the red pepper (1 red pepper), mince the shallot, and chop the basil leaves if using (1/4 cup). |
| 8. When the quinoa is done, mix the chopped vegetables (and pesto if using) with the quinoa, shredded mozzarella cheese (2/3 cup), 1/2 tsp of the salt, and the zest of 1 lemon. © FirstPageRecipes.com |
| 9. Cut off the ends of the zucchini (4 medium zucchinis), then cut them in half lengthwise. |
| 10. Using a spoon, remove the fleshy centers. |
| 11. Brush the zucchini lightly with olive oil and roast cut side down for about 5 minutes. (Or sautee cut side down in a sautee pan). |
| 12. Sprinkle with remaining salt. |
| 13. Spoon in the quinoa stuffing into the zucchini, top with grated parmesan cheese. |
| 14. Cover gently with foil and roast in oven for 15 minutes, then remove foil and cook for 5 more minutes |
| 1. You can also prepare this on a grill - Grill the zucchini halves before stuffing, and grill on indirect heat for about 10 minutes after stuffing. |
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