Description
This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 1 red pepper
- 1 shallot
- 1/4 cup basil leaves, loosely packed
- 2/3 cup shredded Mozzarella cheese
- 1 teaspoon kosher salt, divided
- 1 lemon
- 4 medium zucchini
- Olive oil
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat a grill to medium high. (Alternatively, you can bake at 425°F covered with foil for 15 minutes, then uncovered for 5 minutes.)
- Cook the quinoa (or use our Instant Pot quinoa method): Place 1 cup quinoa in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.
- Finely dice 1 red pepper, mince 1 shallot, and chop ¼ cup basil leaves.
- When the quinoa is done, mix the vegetables above with the quinoa, ⅔ cups mozzarella, ½ teaspoon kosher salt, and the zest of 1 lemon.
- Cut off the ends of 4 zucchini, then cut them in half lengthwise. Using a spoon, remove the fleshy centers. Brush the zucchini lightly with olive oil and grill cut-side down for 3-5 minutes.
- Remove the zucchini from the grill and and sprinkle with kosher salt. Spoon in the quinoa stuffing, then top with grated Parmesan cheese (or Mozzarella cheese). Grill indirectly on a medium high grill for 8-10 minutes until tender.
- Category: Main Dish
- Method: Grilled
- Cuisine: Italian Inspired
