2 Poblano peppers
½ c. uncooked quinoa
2 c. fresh corn kernels (about 4 ears)
½ c. tomato sauce
1 c. chopped onion
½ c. water
1 Tbsp. chopped fresh oregano
3 oz. soy cheese, shredded (about one cup packed)
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
¾ tsp. ground cumin
¼ tsp. freshly ground black pepper
3 large ripe zucchini (about 4 pounds)
Preparation - Preheat broiler to high. Cut zucchini in half and set aside. Carefully scoop out Zucchini like a canoe, leaving shells intact. Chop removed zucchini and reserve. Cut the peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until roasted. Coarsely chop peppers; place in a bowl. Add corn, zucchini and onion to pan; broil 10 minutes, stirring twice. Add corn mixture to chopped peppers; stir in oregano, oil, lime juice, cumin, and black pepper.
Preheat oven to 350. Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well.
Combine water, tomato sauce and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well. Spoon about ¾ cup corn mixture into each zucchini. Divide cheese evenly among the zucchini. Bake at 350 for 20 minutes and cheese is golden brown.
Calories: 194 Protein: 8.0g Carbohydrates: 32.0g
Total Fat: 5.3g
Saturated Fat: 0.8g Trans Fat: 0.0g Cholesterol: 0.0mg
Sodium: 123.4mg Fiber: 4.6g
Yield: Approx. 6 servings (1/2 stuffed zucchini)
MC Healthy Weight Pyramid serving:
1 carbohydrate, ½ protein, 1 vegetable, 1 fat
Printable version: Southwest Stuffed Zucchini recipe web