Editor’s Note: Corine Green is a runner, designer, holistic nutrition specialist and food blogger who lives in the East Valley. This month Corine submitted a recipe for a healthy, summer salad stuffed zucchini. She loves creating recipes incorporating herbs and vegetables from her home garden.
1 large zucchini
1 cup cooked quinoa
3/4 cup diced, fresh tomatoes
1/3 cup canned black beans, rinsed and drained
1/4 cup diced, fresh spinach
1 teaspoon diced, fresh lemon thyme
1 teaspoon finely diced, fresh garlic
1/8 teaspoon salt
2 dashes of freshly ground black pepper
2-3 tablespoons diced avocado
1 tablespoon extra virgin olive oil
Preheat oven to 350°F
1. Cook the quinoa following package instructions. You can cook it the night before if you want to save time, and refrigerate.
2. Cut the zucchini in half lengthwise and remove the seeds using a large spoon.
3. Place the hollowed-out side of the zucchini down on a small baking tray in 1/2″ of water.
4. Cook at 350°F for 15-30 minutes, depending on size and thickness. It’s done when you can poke through the green skin with a fork.
5. Combine all remaining ingredients, except the avocado and olive oil in a bowl, and mix well.
6. When zucchini is ready, place on serving dish with hollowed-out side up.
7. Scoop quinoa filling into each zucchini.
8. Top with diced avocado and a drizzle of olive oil.*
Serves two as a light lunch, or four as a side dish
*Note: This dish can be served hot or room temperature. In the Arizona heat, the less we use the oven the better. I used a toaster oven to cook my zucchini. If you want the filling heated, place it back in the oven for 10-15 minutes after stuffing, and be sure to cook the zucchini for a max of 15 minutes on the first cook time. Top with avocado and olive oil after removing from the oven.
Find more plant-based recipes on Corine’s blog at ZucchiniRunner.com.