Main dishes can be flavorful and filling without meat and this dish is here to prove that!
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!
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
- Saute onion and red pepper in olive oil in a skillet over medium high heat until onion is softened.
- Meanwhile, using a melon baller, scoop out inside of each zucchini leaving about 1/2 inch around the edge. Reserve the scooped zucchini bits.
- 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.
- Add spinach and cook until it wilts.
- Remove from heat and stir in cooked quinoa. Sprinkle with as much basil as you'd like and some Parmesan. Stir and set aside.
- In a foil lined 9x13-inch baking pan, place halved zucchini inside.
- Fill each zucchini half with quinoa mixture and cover the baking pan with foil.
- Bake at 375* for 30 minutes.
- Remove foil and top with mozzarella. Bake for 10 more minutes.
Recipe from Taste, Love, & Nourish
Check out these other vegetable main dishes via the other wonderful members of the Sunday Supper Movement:
- Baked Eggplant Parmesan by The Crumby Cupcake
- Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
- Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
- Easy Veggie Bake by Confessions of a Cooking Diva
- Eggplant Rollatini by A Day in the Life on the Farm
- Eggplant Rollatini by That Skinny Chick Can Bake
- Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
- Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
- Greek Stuffed Baked Zucchini by The Weekend Gourmet
- Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
- Moroccan-style Lentil Chickpea Stew by Food Lust People Love
- Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
- Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
- Portobello Stack by The Freshman Cook
- Pumpkin Cake Cheesecake by gotta get baked
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
- Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
- Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
- Stuffed Butternut Squash by Life Tastes Good
- Vegan Sandwich with Fresh Veggies by Healing Tomato
- Vegetable Pizza by Feeding Big and more
- Vegetable & Quinoa Stuffed Zucchini by Fantastical Sharing of Recipes
- Vegetable Strudel by Palatable Pastime
- Vegetarian Chili by Wholistic Woman
facebook | pinterest | bloglovin | instagram