Can someone please tell me why stuffing vegetables is so pleasing?! Well it’s pretty dandy having an edible vessel on your plate, and as I’ve now stuffed tomatoes and cucumbers I thought it was about time that I stuff something else. Turns out that I’ve created another (accidental) Christmas coloured recipe – coming to you in the form of a zucchini boat, filled with a sundried tomato pesto & quinoa mix. The zucchini shells soften as you bake them and become incredibly juicy! I didn’t want them to turn out soggy though, so I only keep them in the oven for 20 minutes and then grilled the tops so the tomatoes caramelize.
In other news I’m about to head to Bangkok for a few days and then onwards to Sydney until mid January. Looking forward to using loads of amazing Aussie produce, and hopefully featuring a few of my favourite local brands! Woooohooo CAN NOT WAIT!
- 2 zucchini
- ½ cup quinoa
- 1 red onion
- 6 cherry tomatoes
- 2 tablespoons sun dried tomato pesto
- ¼ cup basil
- olive oil
- Thoroughly rise the quinoa. Add the quinoa and 1 cup of water to a pan and bring to a boil. Cover and simmer for 15-20 minutes.
- Whilst waiting for the quinoa to cook, slice the zucchini lengthways and carefully scoop out the flesh.
- Finely chop the red onion, zucchini flesh and basil. Cut the tomatoes into thin slices.
- Once the quinoa is ready, add the pesto, chopped onion, zucchini & basil. Mix well. Add salt and pepper to taste.
- Fill the zucchini boats with the mixture and top with the sliced tomatoes. You will have a little bit of the mixture left over, which you can store for another time.
- Drizzle a little olive oil on top of the boats and bake at 180 degrees celsius for 20 minutes. You can also put them under the grill for 5 minutes to caramelize the tops.