stuffed zucchini

Ingredients

• 1 large zucchini (about 1 pound), halved lengthwise and seeded
• 1 tablespoon olive oil
• 1/2 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute more.
4. In a medium bowl, combine the sautéed onion and garlic with cooked quinoa, feta cheese, parsley, salt, and pepper.
5. Stuff the zucchini halves with the quinoa mixture, packing it firmly.
6. Place the stuffed zucchini in a baking dish.
7. Sprinkle the breadcrumbs evenly over the top of the zucchini.
8. Bake for 20-25 minutes, or until the zucchini is tender and the topping is golden brown.
9. Let cool slightly before serving.

Notes

• For a creamier filling, add 1/4 cup of ricotta cheese to the mixture.
• You can add other vegetables to the filling, such as chopped bell peppers or corn.
• To prevent the zucchini from becoming watery, you can lightly salt the cut sides and let them sit for 15-20 minutes before baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• A small spoon or melon baller works well for scooping out the zucchini seeds.