Serves 4 to 6
1 large zucchini, halved lengthwise
1 1/2 cups cooked quinoa
1/2 cup cooked wild rice
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 1/2 teaspoons olive oil
1 medium onion or ½
cup chopped scallions
1 rib celery, chopped
3/4 cup fresh bread crumbs
Preheat the oven to 350° F. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish.
Coarsely chop the zucchini centers and put them in a
large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.
Heat the oil in a medium skillet over medium-high heat.
Add the onion and celery; cook for 5 minutes, stirring
frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.
Add the bread crumb mixture to the quinoa/rice mixture and combine well. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.
Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10 to 20 minutes. Serve warm.