Sunday, November 29, 2015

Vegetable & Quinoa Stuffed Zucchini #SundaySupper

Yum
Main dishes can be flavorful and filling without meat and this dish is here to prove that!
Vegetable and Quinoa Stuffed Zucchini | Main dishes can be flavorful and filling without meat and this dish is here to prove that! #recipe #SundaySupper #vegetarian

I'm back for another post with the #SundaySupper movement. Today's event is Vegetables as a Main Dish hosted by DB Stuntman of Crazy Foodie Stunts. I used to plan for one night a week without meat because I love variety and I have saved plenty of delicious recipes that are meatless. Unfortunately, I am outnumbered by the meat lovers in the house and that means it's rare that I can have a meatless night without complaint.

Luckily, I married into a family where my mom-in-law has very similar food preferences like mine and she enjoys meatless dishes too. I made this recipe right before Nick came down to Tennessee and got no complaints because it is such a wonderful recipe. The quinoa really aids in making it a filling dish and it is one of the most flavorful non-meat foods I've ever had! I had a little leftover filling and I definitely ate it without hesitation!

Vegetable and Quinoa Stuffed Zucchini | Main dishes can be flavorful and filling without meat and this dish is here to prove that! #recipe #SundaySupper #vegetarian


(Print)
What you need:
  • 2 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely diced
  • 2 Roma tomatoes, finely diced --or-- 1/2 cup grape tomatoes, halved
  • 6 medium zucchini, halved lengthwise
  • 1/2 tsp. ground thyme
  • Salt and pepper
  • 1 cup baby spinach, roughly chopped
  • 1 cup cooked red quinoa
  • Fresh basil leaves, chopped
  • Grated Parmesan cheese
  • Shredded mozzarella cheese
Directions:
  1. Saute onion and red pepper in olive oil in a skillet over medium high heat until onion is softened.
  2. Meanwhile, using a melon baller, scoop out inside of each zucchini leaving about 1/2 inch around the edge. Reserve the scooped zucchini bits.
  3. Chop the reserved zucchini bits and add them with the tomato, thyme and salt and pepper to the skillet. Cook for 2 to 3 more minutes.
  4. Add spinach and cook until it wilts.
  5. Remove from heat and stir in cooked quinoa. Sprinkle with as much basil as you'd like and some Parmesan. Stir and set aside.
  6. In a foil lined 9x13-inch baking pan, place halved zucchini inside. 
  7. Fill each zucchini half with quinoa mixture and cover the baking pan with foil.
  8. Bake at 375* for 30 minutes.
  9. Remove foil and top with mozzarella. Bake for 10 more minutes.
Vegetable and Quinoa Stuffed Zucchini | Main dishes can be flavorful and filling without meat and this dish is here to prove that! #recipe #SundaySupper #vegetarian


Check out these other vegetable main dishes via the other wonderful members of the Sunday Supper Movement:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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