Garden Party Stuffed Zucchini Posted on 16 Jun 08:44 , 2 comments

One of the most prolific producers in our garden is the Black Beauty Zucchini.  This variety is easy to grow and is capable of producing HUGE zucchini.  Pick them early for smaller zukes or leave them to grow larger for stuffing.  Either way they are delicious!
We harvested these at the end of the season last year.  Some grew over 16 inches long!

Our stuffed zucchini recipe was created using quite a few ingredients straight out of our garden.  If you don't have all of them, feel free to "tweak" the recipe.  Our stuffed zucchini was delicious as a meal by itself or as a side dish.  Enjoy!

1 large zucchini (or 3 small zucchinis)
1 head of garlic
15 ounces of chopped, stewed tomato
1 1/2 cups cooked organic quinoa
black pepper
sea salt

Preheat your oven to 375°F
Wash all vegetables. Cut the tops off the zucchini and slice into 1 inch rounds. You can use a melon baller to scoop out the zucchini, but a small spoon will also work.


In a pan, add arugula, kale, cabbage and 3 cloves of crushed garlic.  Heat on medium until greens are soft.
Add quinoa, salt and pepper.  Mix thoroughly.

Fill zucchini with the vegetable/quinoa mix.

In a glass pan (or any pan), spread out your stewed tomatoes and place stuffed zucchini rounds in the pan. Place remaining cloves of garlic around the zucchini inside the pan

Bake for 40-45 minutes at 375°F. Check to see if the zucchini is cooked. The flesh of the squash should pierce easily with a knife and become slightly translucent

Optional: for the meat lovers, add cooked & crumbles sausage to veggie/quinoa mix and reduce the amount of quinoa

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