Zucchini Stuffed with Cereals and Quinoa

17/11/2023

Stuffed zucchini with cereals and quinoa are a healthy and tasty dish, perfect for those looking for a vegetarian alternative or just to vary the menu. Here is the recipe.

Ingredients

4 large zucchini
100 g of quinoa
100 g of mixed cereals (such as barley, spelt, whole rice)
1 small onion, chopped
2 cloves of garlic, minced
1 red bell pepper, diced small
200 g of canned peeled tomatoes or fresh, diced
50 g of grated cheese (parmesan or pecorino)
Extra virgin olive oil
Salt and pepper to taste
Herbs to taste (for example, basil or thyme)

Preparation

Preheat the oven to 180 °C.
Wash the zucchinis, cut them in half lengthwise and hollow them out with a spoon, leaving an outer layer of about half a centimeter thick. Save the pulp.
Cook the quinoa and mixed cereals according to the instructions on the package, then drain and set aside.
In a pan, heat a drizzle of oil and sauté the onion and garlic until they become transparent.
Add the chopped zucchini pulp, the diced bell pepper, and cook for about 5 minutes.
Stir in the diced tomatoes and cook for another 5-10 minutes until the mixture is well cooked.
In a large bowl, mix the cooked quinoa and cereals with the vegetable sauté. Season with salt, pepper, and aromatic herbs to your liking.
Fill the zucchinis with the quinoa, cereals, and vegetable mix and place them in an oiled baking dish.
Sprinkle the grated cheese over the stuffed zucchinis.
Bake for about 20-25 minutes or until the cheese is golden brown and the zucchinis are tender.
Remove from the oven and let rest for a few minutes before serving.

Curiosity

Quinoa is not a cereal but a seed that comes from the same family as spinach and beets. This “pseudo-cereal” is greatly valued for its nutritional balance, as it is rich in proteins, fibers, and essential amino acids. Stuffed zucchinis can become a blank canvas for many variations: if you want to add an Italian touch, you may incorporate crumbled salted ricotta or fresh basil into the filling.