Hello, fellow gastronomy enthusiasts! It’s Clara here, bringing you another culinary gem from my kitchen to yours on gastritiscooking.com. Today, I’m excited to share a recipe that marries health with taste – the Quinoa and Vegetable Stuffed Zucchini. This dish is a testament to the beauty of Mediterranean cuisine, known for its vibrant flavors and nutritious ingredients. If you’re seeking more gluten-free inspiration, be sure to explore my other recipes for a variety of delicious options.
Discovering the Delight of Stuffed Zucchini
My journey to discovering this flavorful dish was nothing short of inspirational. It began on a serene Mediterranean coastline, where the air is as fresh as the produce. The region’s commitment to wholesome ingredients and simple cooking techniques sparked a desire in me to recreate these flavors back home. It was here that I stumbled upon the concept of stuffed zucchini, a dish that beautifully encapsulates the Mediterranean ethos. For those that are new to our gastritis journey I recommend reading my guide on First Healing Steps.
Universal Ingredients in My Recipe
One of the aspects I adore about this Quinoa and Vegetable Stuffed Zucchini recipe is its universality. Each ingredient, carefully selected for its nutritional value and flavor, contributes to a dish that’s accessible to everyone, regardless of dietary restrictions. From the protein-packed quinoa to the crispness of fresh vegetables, every component has its substitutes, ensuring no one misses out on this culinary delight. This approach aligns with the Food and Agriculture Organization’s mission to promote food diversity and sustainability across the globe.
Quinoa and Vegetable Stuffed Zucchini
Equipment
- 1 Oven
- 1 Baking dish
- 1 Mixing bowl
- 1 Spoon for scooping and stuffing
Ingredients
- 4 medium zucchini Substititues: eggplant, bell peppers
- 1 cup cooked quinoa Substititues: brown rice, millet groats
- 1 diced bell pepper Substititues: carrot, celery
- 1/4 cup chopped leek Substititues: fennel, dill
- 1/4 cup diced tomatoes Substititues: more zucchini, red bell pepper, carrot
- 1 teaspoon dried oregano Substititues: basil, dill
- 1 tablespoon extra virgin olive oil Substititues: avocado oil, coconut oil
- Sea salt to taste Substititues: kosher salt, himalayan pink salt
Instructions
- Preheat oven to 350°F (175°C).
- Scoop out the center of each zucchini half to create a "boat."4 medium zucchini
- In a bowl, mix quinoa, bell peppers, leek, tomatoes, oregano, olive oil, and sea salt.1 cup cooked quinoa, 1 diced bell pepper, 1/4 cup chopped leek, 1/4 cup diced tomatoes, 1 teaspoon dried oregano, 1 tablespoon extra virgin olive oil, Sea salt to taste
- Stuff each zucchini boat with the quinoa mixture.
- Place in a baking dish and bake for 25-30 minutes, until zucchini is tender and serve warm.
Notes
The zucchini boats can be prepped ahead of time and stored in the refrigerator until ready to bake.
For a cheesy version, sprinkle some grated Parmesan or vegan cheese on top before baking.
Adjust the seasoning according to taste preferences.
FAQ
How can I make the stuffed zucchini more protein-rich?
To boost the protein content, consider adding some chopped nuts, seeds, or even a scoop of your preferred plant-based protein powder into the quinoa mixture. If you’re not vegan, you could also add some crumbled feta cheese or diced cooked chicken.
Is this Quinoa and Vegetable Stuffed Zucchini recipe suitable for meal prep?
Yes, it’s perfect for meal prep. You can prepare the zucchini boats and quinoa mixture ahead of time. Store them separately in the fridge and then stuff and bake when you’re ready to eat.
Can I freeze the stuffed zucchini?
For best results, I would recommend enjoying them fresh. However, if you do choose to freeze them, bake first, allow to cool, and then freeze in an airtight container. Reheat in the oven until thoroughly warmed through.
What can I serve with Quinoa and Vegetable Stuffed Zucchini?
hese stuffed zucchini are quite versatile and can be served with a side salad, garlic bread, or as a complement to grilled meats for non-vegetarians. They also pair beautifully with a light soup for a hearty meal.