Quinoa Stuffed Zucchini

Looking for an amazing appetizer? This cheesy stuffed zucchini is sure to check off all of your boxes. Nutritious, hearty, and delish!

INGREDIENTS

• 2 tbsp oil
• 1/2 cup cooked red quinoa
• 1/2 cup cooked white quinoa
• 1 cup cooked red lentils
• 1 medium onion, diced
• 1 medium red pepper, diced
• 6 zucchini, cut in half lengthwise
• 1 cup chopped baby spinach
• 4 basil leaves, loosely chopped
• 1 tbsp parmesan cheese
• 1/2 cup mozzarella cheese
•  2 diced Roma tomatoes 
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 375°F
2. Scoop out the middle of the zucchini halves, just enough to add the mixture to them. Set the scooped contents of zucchini aside in a bowl, and put the zucchini halves aside as well.
3. In a medium saucepan, sauté oil, pepper, and onion just until fragrant.
4. Dice the bowl of scooped zucchini that was set aside, then add tomatoes, spinach leaves, salt, and pepper. Mix well.
5. Add bowl of zucchini, tomatoes, and spinach to the saucepan and continue to sauté for 1-2 minutes. Stir frequently.
6. Remove pan from heat and add parmesan, quinoa, and basil. Mix well and set aside.
7. Arrange zucchini halves on a parchment paper-lined baking sheet. Spoon mixture into zucchini evenly.
8. Cover baking sheet in tin foil and bake for 30 minutes. Remove tin foil and top with mozzarella. Bake for another 10 minutes.
9. Remove from oven and let sit for 5-7 minutes to cool. Enjoy!

❤ Try our USDA certified organic White Quinoa, Red Quinoa, and Red Lentils ❤

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