Quinoa Stuffed Zucchini Boats

As the summer comes to an end you may find that you still have quite an abundance of zucchini.  You may also find that you have run out of ideas on how to prepare all that zucchini.  You've probably already made zucchini cakes and breads; you've sauteed it, made stir fries, and you'may have even put some in the freezer.  Right?

Well, here is a new and fun way to prepare the zucchini - Zucchini Boats!  The kids will love making these, and I'm a big believer in getting kids in the kitchen early on in life so they learn about, and care about the food they are putting into their little bodies.

Some of you may be wondering about Quinoa, pronounced (Keen wa).  Quinoa is a lovely grain whose origins go back to the Inca tribes in South America.  The reasons I love this grain are many:  It is a complete protein; it is super quick to prepare (10-15 minutes); it is light and has a slight nutty flavor; and it can be substituted any time you use rice.  

One quick note - be sure to check the box to determine if the quinoa you are purchasing is prewashed or not.  If it is not, you will want to be sure to rinse it thoroughly a couple of times before cooking with it.  If it isn't rinsed it will have a very bitter flavor, and thus ruin the dish.  For information on quinoa, check out this link: http://en.wikipedia.org/wiki/Quinoa.

Here's the recipe.  Enjoy!

Quinoa Stuffed Zucchini Boats

Ingredients:

2 medium size zucchini or summer squash

1 cup diced red tomatoes

1/2 cup of diced onion

2 cloves garlic, minced

Medium handful of basil, chopped 

1 1/2 cups prepared Quinoa (about 3/4 cup dry)

Red pepper flakes - to your level of spiciness

Olive Oil

Salt & pepper to taste

1/2 cup fresh grated Parmesan cheese

Feta cheese, crumbled

Preparation:

Prepare the quinoa per package directions and set aside.

Prepare the boats by cutting the zucchini lengthwise in half, and then carving out the pulp creating "boats."  This is the part the kids will love.  Save the pulp and chop.

In a medium skillet, saute the onion in 1-2 tablespoons oil with a dash of red pepper flakes for 3-4 minutes, until the onions start to become translucent.  Then add the garlic and the zucchini pulp.  Saute for an additional 3-4 minutes, until most of the liquid from the zucchini is gone.  Add the tomatoes and remove from the heat.  Then add in the Parmesan cheese, quinoa and basil.

Next, scoop the quinoa mixture into each of the four boats and top with feta cheese.  You know what I say about feta..."Everything is betta with feta!"

Now we are going to grill them to really pull all the flavors today.  Once your grill is preheated, grill the boats on medium-low heat for 15-20 minutes.  You will know when they are done when they are tender when poked with a fork.  Don't worry if they start to get chard on the bottom.  It will add a very lovely flavor to the dish.  When removing them from the grill be careful, as they will be a bit soft, so be sure to support their bottoms.

I hope you enjoy these as much as my family did!  Feel free to experiment with other cheeses of your liking. You may even want to blend in some of the feta with the Parmesan.  The possibilities are endless!

As always, Be Kind and Eat Well!