This is a great appetiser for parties and is both healthy and appealing to kids.
Stuffed Zucchini Boats
ingredients
- 1 medium brown onion, finely chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup quinoa
- ½ tsp rosemary
- ½ tsp thyme
- ½ tsp marjoram
- ½ tsp dried basil
- 1 tsp paprika
- ½ tsp sea salt
- 1 can whole tomatoes
- 2 cups vegetable broth
- 4 medium zucchinis, ends trimmed
- ½ cup chopped and pitted Dehydrated Botija Olives
- ¼ cup capers
- Chopped fresh parsley for garnish
method
- Step 1Sauté the onions in olive oil for 5 – 7 minutes, add garlic and spices for another 2 minutes.
- Step 2Add quinoa and sauté another 2 minutes.
- Step 3Add tomatoes, crushing them with your hands, and the vegetable broth.
- Step 4Cover and bring to the boil. Lower the heat and simmer for 20 minutes.
- Step 5Preheat oven to 180 degrees. Slice zucchinis and boil for 5 minutes.
- Step 6Remove the pulp from the zucchinis, chop the pulp and put it aside (we'll need it for another step).
- Step 7Add pulp, olives and cappers to the quinoa mixture, simmer for 5 minutes or until quinoa is tender.
- Step 8Stuff each zucchini half with some mixture. Bake for 20 minutes at a low temperature.
- FAVOURITE 2
- Comments 0
More Recipes
Subscribe to Our Mailing List