Tonight I knew I must do something with the zucchini. There was also the matter of the couscous. I have some sample size packets of Bob’s Red Mill couscous and quinoa leftover from BlogHer Food.
(Disclosure: No, they didn’t ask me to blog about it, but I did receive the sample from the company. By the way–their products rock. I wish I could find the full line in a single store nearby. Yay for their really GOOD nutritional yeast and their pearl couscous. (a new addiction) They do have mail order.)
Ok, so I grabbed the zucchini and inspected to see if they were indeed still edible. They were. I grabbed the couscous from the stockpile room and peeled off the peelie coupon for the next purchase. Oh wait, it was quinoa! Oh well, that works.
So, I cooked the quinoa according to the directions. 1/2 cup quinoa/1 cup water.
I split 3 medium large zucchini (6-8 inches long 1-2 inches in diameter) in half length-wise and scooped them out.
The quinoa was ready–but what to mix with it to add zing? No mushrooms or canned mushrooms. My default for stuffed veggies usually involves mushrooms. We did have a can (4 oz?) of fire roasted green chilies though. Hmm…sure–why not? I drained it and mixed it in. One more thing. CHEESE! Ha–feta to the rescue. I tossed in about 1/2 cup feta. Mixed it all together and stuffed the zucchini boats.
Baked until tender–about 30 min.
My thoughts: Easy, nice protein, and feta and green chilies? an odd combination to think about but totally tasty together. Give it a try.