Throughout the summer, my Farmer’s Market carries round zucchinis. They’re the size and shape of duckpin bowling balls–maybe a little smaller–and the seeds and pulp scoop out easily, making them perfect for stuffing.
This week I got a basket of them–about 5 of them–for $1, and I had some random leftovers I wanted to use up this week so I tossed together the following recipe. You could use regular zucchinis as well.
- 4 round zucchini
- 2 spicy Italian poultry sausage patties, precooked and crumbled
- 1/2 cup cooked quinoa
- 1/2 cup cooked brown rice
- 2 oz. reduced fat feta cheese
- a handful of fresh parsley, chopped
- freshly ground black pepper to taste
- Wash the zucchini, trim off the stems and slice them in half, length-wise. Scoop out the seeds and pulp with a spoon.
- Mix the sausage, quinoa, brown rice, feta and parsley in a bowl.
- Stuff the rice mixture into the zucchini “bowls” and top with a sprinkle of fresh ground black pepper.
- Bake at 350 degrees for 30 minutes or until zucchinis are tender.
I had three halves for dinner which worked out to (according to The Daily Plate):
- 288 calories
- 9g fat
- 41g carbs
- 10g fiber
- 25g protein