Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 zucchinis, sliced in half lengthways
- 2tablespoons olive oil
- 150grams quinoa
- 4 spring onions, sliced
- 250grams chestnut mushrooms, diced
- 2 cloves garlic, peeled and diced
- 2teaspoons cumin
- 1/2 bunch parsley, fresh, chopped
- 100grams feta, crumbled
- 1 lemon, juice and zest
Nutrition per serving
1460kJ / 348Cal
1460 Kilojoules or 348 Calories
17% of daily energy intake*
Protein
14.6grams
Fat
17.4grams
Carbs
31.5grams
Sugars
5.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Baked zucchini boats are filling and delicious with a herby quinoa and feta stuffing.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Use a spoon to scoop out the centre of each zucchini half and reserve. Place the boats on a baking tray and drizzle with oil. Bake for 15 minutes.
Step 2 of 4
Place the quinoa in a saucepan of salted water and cook over medium heat for 12-15 minutes until tender. Drain well. Tip into a bowl.
Step 3 of 4
Heat the oil in a large pan on medium heat and cook the spring onions, zucchini centres, mushrooms and garlic for 5 minutes. Add the cumin and cook for 1 minute. Stir in the quinoa, parsley, feta, lemon juice and zest and mix well.
Step 4 of 4
Fill each zucchini boat with quinoa stuffing and bake for 18-20 minutes.
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