Summer Harvest Recipes
Ah, Summer. An amazing season full of life, possibilities and color! What an amazing abundance colorful plant life that mother nature gives us access too during this time. In my personal opinion one of the best parts is the Harvest. So, this time around I’m sharing with you two delicious and nutritional recipes using veggies, herbs and fruits that are currently in season.
Quinoa stuffed Zucchini’s:
Serving Size: 2-3 people Prep Time: 20 min Baking Time: 30 minutes
Ingredients: *Whenever possible I recommend using all organic ingredients.*
1/2 cup of Quinoa (any kind works but I used black)
1 tablespoon Olive Oil
3-4 medium/large zucchini’s
1/4 onion finely chopped
2 cloves crushed garlic
1/2 red bell pepper finely chopped
4 stalks Kale finely chopped or other leafy green (optional)
1/4 tomato finely chopped
4 sprigs chopped parsley
1 teaspoon turmeric (optional)
Salt and Pepper to taste (I use Pink Himalayan salt, so about 3-4 turns of the grinder)
3 tablespoons of Parmesan cheese (optional if you want to make it vegan)
How to Make:
- Pre-heat oven to 375° F.
- Cook quinoa according to directions. (usually that’s combining 1/2 c. quinoa with 1 c. water in a small pot and bring to a boil. Once boiled, reduce heat to medium-low, cover, and simmer for about 13-15 minutes or until water is absorbed and quinoa is soft.)
- While quinoa is cooking, cut zucchini in half lengthwise and remove the seeds and flesh and place in a bowl to the side. You will only need 3/4 of the zucchini flesh for this recipe. Rest of flesh can be used for a yummy zucchini bread. Various recipes available online. Assemble zucchini halves in a large baking dish, skin side down and cut side up and add just a little bit of water to the bottom of the dish, don’t use too much.
- In a pan heat 1 tablespoon of olive oil on low heat once oil is warm add onion and garlic, sauté until slightly browned. Add rest of ingredients to the pan (minus the quinoa and parmesan cheese) and sauté for a 2 minutes (Warning: don’t sauté for long because these ingredients still need to bake)
- After the quinoa is cooked, fluff it with a fork and mix in your ingredients from the pan
- Spoon the quinoa mixture into the zucchini.
- Sprinkle the tops of the zucchini with parmesan cheese.
- Cover baking dish with foil and bake 25-30 minutes, or until zucchini is tender to a fork. (I like mine semi crunchy) Remove foil and bake for an additional 5 minutes until the top is slightly golden.
- Remove from oven and serve immediately. These are great by themselves or paired with a nice pasta dish or salad.
I can’t take credit for this delicious recipe however as my mama was the one that came up with it. So, Thank YOU, mama! I’m also bummed that I don’t have a picture as they were devoured before it occurred to me, but I would love to see yours and I will post mine as soon as I make these again! Tag @ThePranaHouse on Facebook or @ThePranaHouseInc on Instagram with your amazing Quinoa stuffed Zucchini pics! Now you’re going to need something to quench your thirst, so check out my lip smacking recipe for Watermelon Hydrating Drink!
Be Well & Blessed Be