I’m feeling pretty darn chipper despite the fact that it’s Monday. I’m THIS CLOSE to jetting off to Chicago to finally get to meet the newest twins in my life, and I could not be more excited!! I only have 2 days of work, working out, and packing/cleaning to get through. Another part of traveling is trying to eat up all the food in the house before I go. The Hubs only eats pizza and wings while I’m away, so anything else that’s left would just be wasted.
These zucchini are stuffed with whatever bits I had laying around. Quinoa, Bella Sun Luci bruschetta topping, green onions and some feta cheese. Easy, healthy and delish! No, I did not grow these zucchini in my garden, but the long skinny ones that I did grow, were also stuffed one night. That time I used quinoa, tomatoes, white beans, salsa and cheddar cheese. Yes, you have to turn on the oven to make these, but they are super easy if you’re busy during the week.
Ps. I read that these round zucchini are sometimes called summer pumpkins! How cute is that? I actually bought these at the farmer’s market because I thought they were so cute. Ok, I’m a geek.
4 zucchini (summer pumpkins or regular zucchini)
1 c. cooked quinoa
1/4 c. Bella Sun Luci bruschetta topping
4 green onions, chopped
1/2 c. feta cheese
2 T. chopped flat parsley
salt and pepper
Preheat oven to 375 degrees
Cut the top off the zucchini and scoop out the center. If using long zucchini, cut in half and scoop out the center. Chop up the scooped out center and place in a large bowl. Add the remaining ingredients, mix well. Stuff the mix back into the hollowed out zucchini boats. Place boats in a 9X13 baking dish. Add about 1/2 inch of water to the bottom of the pan. Cover tightly with foil and bake for 30-35 minutes, until zucchini is tender.