Quinoa Stuffed Zucchini Boats

Aylmer® Accents® Original Petite Cut + Quinoa + Olive Oil + Onion + Carrot + Spinach + Cheese + Parsley

Ingredients:

• 4 medium zucchini
• 1 tbsp olive oil
• 1 small onion, minced
• 1/4 cup shredded carro
• 1 can (540 mL) Aylmer® Accents® Original Petite Cut Tomatoes, divided
• 1/2 cup quinoa, rinsed
• 2 cups lightly packed chopped fresh spinach
• 1/4 cup chopped toasted pecans (optional)
• 3/4 cup shredded Cheddar cheese
• 1 tbsp chopped parsley

Directions:

1. Cut zucchini in half lengthwise.
2. Using teaspoon, scoop out inside pulp; set aside for other use, or discard.
3. Place hollowed out zucchini, cut side up, on foil-lined baking sheet.
4. Heat oil in large frypan; cook and stir onion and carrots 3 minutes.
5. Set aside 1 cup of the tomatoes; add remaining tomatoes to frypan and bring to a boil.
6. Stir in quinoa, cover, reduce heat and simmer 12 minutes, or until quinoa is tender.
7. Stir in spinach and pecans, cover and simmer 2 minutes, or until spinach has wilted.
8. Spoon quinoa mixture into zucchini boats.
9. Top with remaining tomatoes. Sprinkle with cheese.
10. Bake at 400°F 16 minutes, or until zucchini is tender. Sprinkle with parsley.