Ingredients

The following ingredients have 6 Servings
  • 3 zucchini (medium, sliced into 4 or 5 thick rounds each (as pictured))
  • 1 pound lean ground turkey (optional chicken or beef)
  • 1 cup dry quinoa
  • 2 1/2 cups red salsa (no sugar added)
  • 1/2 cup cheddar cheese (reduced-fat, shredded)
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Instruction

  • Preheat the oven to 350 degrees.
  • Rinse quinoa to clean and place in a small pot. Cook over medium heat for about 3 minutes, stirring constantly, to lightly toast. Add 1-1/4 cup water, increase heat to high, and bring just to a boil. Reduce heat to the lowest setting and cover the pot. Cook for about 30 to 35 minutes, or until all of the water is absorbed and the quinoa is springy when fluffed with a fork.
  • Place the ground turkey in a skillet over medium heat and sprinkle with salt and pepper. Use a tablespoon or a small ice cream scooper to scoop out the inside of each zucchini round carefully, making sure to leave the bottoms intact.
  • Mix the cooked quinoa, ground turkey, and half of the salsa. Using a tablespoon, stuff each round of the zucchini with a heaping amount of the mixture. Place carefully on the sheet tray. Repeat with every slice of zucchini. Sprinkle the cheddar over all of the rounds.
  • Bake for about 30 minutes, topping each with the remaining salsa and rotating the pan halfway through cooking time, until all of the zucchini are cooked through. Enjoy!