Stuffed Zucchini with Herbed Quinoa and Pine Nuts

Greek · Summer · 90 min · Serves 4 · By Lesapor Test Kitchen

This advanced vegetable-forward Greek dish is perfect for showcasing summer produce. Zucchini serves as a vessel for a savory mixture of quinoa, fresh herbs, and pine nuts, all crowned with a velvety roasted red pepper sauce. It's a celebration of bright flavors and textures, honoring the bounty of the season.

Ingredients

  • 4 medium zucchinis, halved lengthwise and seeds scooped out
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 cup pine nuts, toasted
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1 tablespoon lemon zest
  • 3 tablespoons olive oil, divided
  • 2 medium red bell peppers, roasted and peeled
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • Salt, to taste
  • Black pepper, to taste

Method

  1. Preheat the oven to 400°F (200°C). Place the halved zucchinis on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.
  2. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and quinoa is fluffy.
  3. In a large bowl, combine the cooked quinoa, toasted pine nuts, dill, mint, lemon zest, and 1 tablespoon of olive oil. Mix well and season with salt and pepper to taste.
  4. In a blender, combine roasted bell peppers, garlic, remaining olive oil, red wine vinegar, salt, and pepper. Blend until smooth to create the sauce.
  5. Fill each zucchini half with the quinoa mixture. Return to the oven for 10 minutes to heat through.
  6. To serve, drizzle the roasted red pepper sauce over the stuffed zucchinis. Garnish with additional herbs if desired.