Friday, July 15, 2016
Quinoa Stuffed Zucchini
1 large zucchini, halved and sliced lengthwise, cutting out centre marrow
Centre marrow of zucchini, chopped
2 shallots, sliced
½ green or red pepper, finely chopped
1 tomato, diced
2-3 cloves garlic, minced
1 tbs Turkish Baharat
5 fresh dates, pitted
1 tbs good tomato paste
¼ cup wine, tea or juice, to deglaze
1 cup cooked quinoa
Options: chopped mushrooms, green onions, chilies
Preheat oven to 350F. Bake zucchini pieces with a pinch of salt and a drizzle of olive oil, until almost soft. Prepare filling.
In a medium saucepan on medium heat, heat olive oil and add sliced shallots and minced garlic. Add remaining vegetables and cook until soft and most moisture is cooked out. Add all seasonings, dates and tomato paste. Deglaze and cook until soft. Mix in cooked quinoa.
Spoon filling into zucchini pieces and bake until crisp on top and zucchini is soft. Serve hot, cold or warm.