Stuffed Zucchini

 

• 1 cup dry quinoa (or rice)
• 2 cups water
• 5 small zucchinis
• 1 tablespoon olive oil
• 1 tablespoon toasted sesame oil
• 2 or 3 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 3 tablespoons sunflower seeds
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 tablespoons soy sauce
• 2 tablespoons lemon juice

Place quinoa or rice in water, bring to a boil, then simmer approximately 15 minutes - 20 minutes for rice - until done. Slice zucchini in half lengthwise and steam for approximately 5 minutes. Let cool, then scoop out center part. In large pan, heat olive and sesame oils together, add garlic and ginger and saut briefly, stirring as needed. Add sunflower seeds and saut for another minute or two, then add chopped peppers and do the same. Finally, add soy sauce and lemon juice and stir for a minute, then add quinoa or rice and mix thoroughly. Spoon mixture into zucchini boats, place in a lightly oiled casserole dish and bake 15 to 20 minutes at 350 degrees. If you do not like bell peppers, you can substitute other vegetables.