| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 9g | 2g | 51g |
| sugars | fibre | protein | salt |
| 6g | 6g | 11g | 0.25g |
Why I Love German Oven-Baked Zucchini with Quinoa Filling
I’ve spent countless hours fine-tuning my knowledge and cooking techniques for New England seafood, but every once in a while, I enjoy stepping out of my comfort zone. Today, I’ll be sharing a German recipe that has captured my heart (and taste buds)- the Oven-Baked Zucchini with Quinoa Filling, bursting at the seams with flavors and textures that are as beautiful as they are appetizing.
A Wholesome Treat
While Maine holds a special place in my heart, I’ve always had a soft spot for exploring global cuisines. This particular recipe, Oven-Baked Zucchini with Quinoa Filling, has allowed me to integrate my love for wholesome vegetables with zesty accompaniments. I love how the mellow flavors of zucchini marry beautifully with the heartiness of quinoa, a high-protein and gluten-free grain. The vegetables like bell peppers, corn, and cherry tomatoes, contribute to a delectable and nutritious medley.
For those unfamiliar, quinoa is an ancient grain that is a complete protein, rich in dietary fiber and numerous essential minerals. When combined with the nutrient dense zucchini, you get a meal that is as beneficial for your health as it is delicious.
Inspiration from the Pros
Although I can’t claim that a famous chef directly inspired this recipe, I’ve been heavily influenced by the philosophy of Jamie Oliver. His focus on using fresh, nutritious ingredients and making healthy eating enjoyable echoes throughout my kitchen. As he often says, “real food doesn’t have ingredients, real food is ingredients.”
This recipe is a testament to that perspective, as it combines simple ingredients in a unique way to create an unexpected dish. The mingling flavors of fresh corn kernels and cherry tomatoes, enhanced by the tangy punch of feta cheese and deliciously aromatic basil leaves are rounded off with a drizzle of high-quality olive oil. The result is a dish that is nourishing, satisfying and incredibly flavorful.
I believe good food connects us all, and I’m delighted to bring you a recipe that transcends borders. It may not be a classic New England dish, but it’s a family favorite in my home. Just ask my daughters, Erin and Samantha, they can’t get enough of this Oven-Baked Zucchini with Quinoa Filling!
What You’ll Need
- 2 large zucchinis
- 1 cup of uncooked quinoa
- 2 cups of water
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 cup of corn kernels
- 1 cup of cherry tomatoes, halved
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of fresh basil leaves, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the zucchinis in half, lengthwise. Scoop out the pulp, leaving a 1/4 inch thick shell. Arrange the zucchini halves in a baking dish.
Step Two
Rinse the quinoa thoroughly under cool water until the water runs clear. Place the quinoa and water into a saucepan, and bring it to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and quinoa is fluffy.
Step Three
In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper, and sauté for about 5 minutes or until they become soft.
Step Four
Add the corn kernels and sautéed vegetables to the cooked quinoa, mix well. Season with salt and pepper to your liking.
Step Five
Stir in the halved cherry tomatoes, crumbled feta cheese, and chopped basil leaves. Stir until they are evenly distributed throughout the quinoa mixture.
Step Six
Fill the hollowed-out zucchinis with the quinoa mixture, making sure to pack it in firmly. Cover the baking dish with aluminum foil.
Step Seven
Bake in the preheated oven for about 30 minutes. Then, remove the aluminum foil and bake for an additional 10 to 15 minutes, or until the zucchinis are tender and the tops are golden brown.
Step Eight
Take out of the oven and let them cool for a few minutes before serving. Enjoy your Oven-Baked Zucchini with Quinoa Filling!
