Thursday, July 12, 2012

Stuffed Zucchini Boats

This is my own twist on a recipe I found in Claire's Corner Copia Cookbook, from Claire's Corner Copia, a vegetarian, sustainable restaurant in New Haven, Connecticut.


- The 2 largest zucchini you can find, ideally about 3 inches in diameter
- 1/4 cup safflower oil
- 1 small red onion, diced
- 1 medium red bell pepper, seeded and diced
- 1/3 pound mushrooms, chopped
- 1/2 cup cherry tomatoes, diced
- 4 cups cooked quinoa
- 1 teaspoon dried mint
- salt and pepper to taste

1. Preheat the oven to 375.  
2. Cut the zucchini in half lengthwise.  Scoop out the seeds and some of the pulp.  
3. Heat the safflower oil in a large skillet over medium-low heat.
4. Add the onion and pepper.  Cook until onion starts to caramelize, stirring frequently.  

5. Add mushrooms and tomatoes; cook for another 3-5 minutes.  Remove from heat.  

6. Add the quinoa, mint, salt, and pepper.  Stir to mix well.  Taste for seasoning.  

7. Spoon the mixture into the zucchini shells and place them in a baking pan.  

8. Pour 1 cup of water into baking pan and cover tightly with tin foil.  

9. Bake for about 75 minutes, until zucchini are tender when pierced with a fork.

Makes 4 servings

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