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.

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