Stuffed Zucchini, Nicoise style

This is from a wonderful book, The Mediterranean Vegan Kitchen, by Donna Klein. The original recipe called for ½ cup breadcrumbs, but I used quinoa instead, because it’s so much better for you, filled with protein, and I also threw in a couple of liberal tablespoons of both flax seeds – great for fighting disease, and Chia seeds, which are the magic food: loaded with Omega-3, a powerful anti-oxidant, and good for keeping blood pressure and blood sugar under control.

Makes 8 appetizer or side dish servings

4 zucchini halved lengthwise

4 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 medium tomato, peeled, seeded, finely chopped (frankly, canned would have been easier)
1 cup cooked quinoa
(A tablespoon of quinoa flour will help to bind if you find it still a little loose. Regular wholewheat flour also fine)
½ cup black olives, pitted and chopped
2 teaspoons chopped basil
2 teaspoons chopped parsley (which I didn’t actually have)
1 teaspoon fresh chopped thyme, or ½ teaspoon dried (dried herbs always more concentrated)
seasoning
About ½ cup vegetable broth. (or water)
Optional for non-vegans: sliced mozzarella (or tofu mozzarella which is pretty good)

Preheat oven to 425.
Scoop out insides of each zucchini, leaving shell. Chop insides, set aside.

Heat oil in large skillet, add onion and garlic, and cook for around 5 minutes until softened, but not browned. Add tomato, and zucchini, and cook, stirring occasionally, for about 15/20 minutes, or until zucchini is tender and liquid has evaporated. Mine was still liquidy, so I turned up the heat and blasted it to reduce.

Remove skillet from heat, add quinoa, olives, herbs, seasoning. Let cool for a few minutes.

Stuff zucchini shells with cooled filling, arrange in shallow baking dish, pour in enough broth or water to cover bottom of dish, top with mozzarella if you are using, and bake 20 to 25 minutes, until tops are lightly browned and melted.