Recipe

Quinoa And Veggie Stuffed Grilled Zucchini With Feta Recipe

Add Step-by-Step Photos	Earthwatersunwind / All my dishes 1 year, 4 months ago A grilled zucchini boat stuffed to the brim with veggies and quinoa and topped with two cheeses. A hearty vegetarian supper or a show-stopping side dish. Prep:20m Cook:15m Servings:6	Earthwaters
	healthy vegetarian fast whole foods summer fresh whole greek side dish vegetarian quinoa zucchini feta easy grilled

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Fans

chefmeow

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Ingredients

1/2 cup quinoa, rinsed

4 tbsp olive oil, divided

3 - 4 medium-sized zucchini squash

1 small onion, diced

2 carrots, grated coarsely

1 roasted red bell pepper, diced

2 cloves garlic, minced

2 roma tomatoes, seeded and diced

1/2 cup parsley, chopped

1/4 cup grated jack or mozzarella cheese

1/4 cup crumbled feta cheese

2 tbsp balsamic vinegar

Greek seasoning, (rec'd: Konriko) lemon pepper, or salt and pepper to taste

Directions

Prepare quinoa: place rinsed quinoa in a small saucepan with 1 cup water and a pinch of salt.

Bring to a boil, then reduce heat to very low and simmer 20 minutes until water is gone and quinoa is tender (you'll see the grains start to break apart in rings.)

Prepare zucchini: slice each squash in half lengthwise. Using a melon baller, scoop out insides, leaving about 1/4 inch thick walls, taking care not to punch through the bottom. Salt each half, and turn cut-side down on a plate lined with a paper towel.

Prepare veggies: sweat onions, peppers and carrots, seasoned with 1/4 tsp Greek seasoning, and 2 tbsp olive oil, in a cast-iron skillet over very low heat until tender, about ten minutes. Add minced garlic and roasted pepper, let saute another 2-3 minutes.

Turn on your gas grill, or preheat your broiler.

Wipe out zucchini very well with paper towels, and season with pepper only. Grill cut-side down over medium-high heat for about 5 minutes, until they just begin to soften.

Transfer cooked quinoa and cooked vegetables to a large bowl. Wipe out any remaining veggies in skillet and spray with cooking spray.

Take zucchini off grill, and turn off one burner, leaving the other one on medium-high.

Add parsley, tomatoes, vinegar, and 2 tbsp olive oil to bowl (if needed).

Taste, and season with Greek seasoning or salt and pepper. Go just a little under-seasoned, as the feta cheese will add some saltiness.

Place grilled zucchini boats cut-side up and side-by-side in pan. Spoon quinoa mix generously in boats (you may have a little leftover), and top with cheeses.

Place pan on the unlit side of the grill, and close lid.

Cook about 5 minutes, until cheese is melted and zucchini is tender but not mushy--check with a fork for doneness.

Serve with extra cheese and lemon wedges and enjoy!

This makes a great side dish or vegetarian entree--and you can feel even better about having dessert later. (I know I did.)

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Comments

chefmeow 1 year, 4 months ago said:
This really sounds and looks fabulous. I love everything about this recipe, will be making this weekend. Thanks for the post and a high five.

greekgirrrl 1 year, 4 months ago said:
Wonderful recipe and healthy..I need some healthy!