Quinoa Stuffed Zucchini



  • 1 cup quinoa
  • 4 zucchini, ends trimmed
  • 3 tablespoons oil
  • 1 onion, chopped
  • 1 cup black olives
  • 1 can diced tomatoes
  • 1 cup Gordo’s Salsa
  • 2 cloves garlic, minced
  • Salt and pepper to taste


Cook quinoa according to directions. Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Keep the zucchini meat aside. Preheat oven to 350 degrees F. Heat oil in a skillet over medium heat; cook and stir onion and garlic until slightly soft, about 5 minutes. Stir quinoa and zucchini meat into onion mixture. Add tomato, salsa, and olives to mixture. Spoon quinoa mixture into hollowed zucchini and place in a baking dish. Bake in the preheated oven until browned on top, 15 to 20 minutes.

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