CARBS 4.5 gm (Fiber 1.5 gm; Sugar 1.6 gm) 3 NET Carbs
PROTEIN: 3.5 gm; FAT: 1.5 gm
Farm fresh or organic zucchini is a summer-time treat. Here’s a simple way to fix it, and, if you have kids, you can even let them scoop out the boats!
Unlike most “stuffed” recipes, this one uses quinoa instead of bread. This keeps the recipe low carb and high-nutrition!
If you have left-over quinoa, use that. Otherwise, follow directions at the bottom of page for cooking the quinoa first.
3 medium zucchini
1 cup cooked quinoa
1/4 cup minced onion
salt and pepper to taste
1 tsp fresh herbs, minced (use whatever you have..basil, chives, sage, etc).
6 TBL parmesan cheese
PUTTING IT TOGETHER
Preheat oven to 350 degrees
1. Cut zucchini in half, length-wise
2. Using a spoon, gently scoop out the center pulp from each zucchini, leaving about 1/2″ thick boats.
3. Chop the pulp fine, the add to a bowl with the quinoa, onion, salt, pepper and herbs .
4. Place the zucchini boats in a baking dish
5. Fill boats with pulp/quinoa mixture
6. Cover with lid (or foil) and bake for 25 minutes
7. Remove from oven, and increase temp to 400 degrees
8. Sprinkle 2 TBL parmesan cheese over top of each boat
9. Return to oven, and bake, uncovered, until cheese melts (about 5 minutes)
TO COOK QUINOA
1/2 cup uncooked quinoa = about 1 cup cooked quinoa
1. If your quinoa does not say “pre-rinsed”, you’ll need to rinse it first. I do this by adding my quinoa to a glass, then filling it with water.
Swirl the quinoa around in the glass, then pour out the water through a tea-strainer. Repeat about 4 times.
2. Add the rinsed quinoa to a saucepan
3. Add 1 cup water, and 1/4 tsp salt.
4. Bring to a boil, lower heat, then cover
5. Cook until water is absorbed – about 15 minutes.