Savory Stuffed Zucchini Boats
Serving Size / Yield
- 1/4 C. quinoa
- 2 medium zucchini
- 15 grape tomatoes, quartered
- 2 green onions, chopped
- 1/4 C. feta cheese, crumbled and drained
- 1 tsp. olive oil
- 1 1/2 tsp. roasted garlic seasoning
- 1 egg white
In a small saucepan bring 1/2 C. water to a boil and add the quinoa. Reduce the heat to low and cover. Simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside.
Slice the zucchini in half lengthwise. Scoop out the seeds and roughly chop them. Measure out 1/3 C. chopped zucchini seeds and discard the remainder. In a bowl, stir the zucchini seeds, cooled quinoa, tomatoes, green onions, feta, oil, garlic seasoning, and egg white. Spoon the mixture evenly into the zucchini hales and place them in the bottom of the crockpot. Add 1/2 C. water to the bottom. Cook on high for 3 to 4 hours, or until the zucchini is tender.