Delectable Moroccan Quinoa Stuffed Zucchini Boats

Allergens

Nuts (almonds)

Ingredients

• 2 large zucchinis
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1/4 cup dried apricots, chopped
• 1/4 cup almonds, sliced
• 1/4 cup raisins
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick. Reserve the scooped out flesh for later use.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer until quinoa is cooked and fluffy, approximately 15 minutes.
4. While the quinoa cooks, chop the reserved zucchini flesh into small pieces and set aside.
5. In a large bowl, combine cooked quinoa, chopped zucchini, dried apricots, almonds, raisins, parsley, cilantro, olive oil, cumin, paprika, cinnamon, salt, and pepper. Mix well to incorporate all flavors.
6. Stuff the zucchini boats with the quinoa mixture, pressing down gently to fill the shells completely.
7. Place stuffed zucchinis on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
8. Bake in preheated oven for 25 30 minutes or until zucchinis are tender.
9. Remove from oven and let cool slightly before serving.

Chef’s Insight

Use high-quality spices and fresh herbs to enhance the flavors in this dish.

Notes

Feel free to customize the stuffing with your favorite ingredients.