Summery
Stuffed
Zucchini
By Nori's Market
Serves 8 - 10
8 medium sized zucchini cut in half and de-seeded (summer squash
or patty pan can be substituted)
1 cup dried quinoa (rinsed and cooked)
3/4 cup dried green lentils, cooked (can substitute with one 15 oz.
can)
1 cup chopped local spinach or arugula
2 tomatoes, diced
3 shallots, diced
1 sweet pepper, diced
1 local garlic
1½ cup grated cheese of your choice (I used R&G, NY local fresh
mozzarella)
Quick Pesto
1 cup packed, fresh local basil
2 Tbsp. pine nuts
3 Tbsp. lemon juice
¼ cup olive oil (extra for sautéing and coating squash)
½ tsp. salt
Make it at home
• Preheat oven to 350 degrees.
• First, rinse and cook quinoa (1 cup quinoa to 2 cups water).
• In another pot cook lentils as per directions.
• Saute shallots and sweet pepper.
• Once the lentils and quinoa have finished cooking, mix with all
the diced veggies.
• Make the "quick pesto" in a small food processor or blender
by adding all the ingredients and blending until smooth. Dress
filling with this mixture. Salt and pepper to taste.
• Coat halved squash with extra olive oil then fill with mixture and
top with grated cheese of your choice.
• Place in a casserole dish with ¼ inch water, cover with foil, and
bake until squash is tender (about 20 minutes). Brown the cheese
for an additional 5 minutes if desired. Serve and enjoy!
Note: Many of these fresh ingredients can be found locally during the
summer season from farms such as Campbell's Green House, Juniper
Hill and Fledging Crow. We love to support local farms and use the
freshest ingredients possible.
Summer 2014 45
