STUFFED ZUCHINI TIS THE SEASON ENJOY DAN:

STUFFED ZUCCINI WITH QUINOA AND CREAMY PEANUT LIME SAUCE

                                                                                              By CHEF DAN:

Serves 4

 

INGREDIENTS:

1/2-cup quinoa, rinsed

2 tablespoons olive oil or a little extra as needed

2 large zucchini or 4 medium

1 (15 Oz) can black beans

1 cup cherry tomatoes quarter

2 teaspoon fresh thyme

3/4-cup toasted pine nuts

2 cloves garlic, minced

3/4-cup parmesan cheese

 

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a sauce pan, combine the quinoa and 1 cup of water and bring to a boil.

2.   Reduce heat and simmer until the water is absorbed, 12-15 minutes.

3.   Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds.

4.   Arrange in a baking dish, cut –side up.

5.   Fluff the quinoa and fold into the beans, tomatoes, pine nuts, thyme, 1/2-cup Parmesan cheese and 2 tablespoons oil.

6.   Drizzle a little sauce over the mixture.

7.   Cover with foil and bake for 25-30 minutes.

8.   Remove the foil and bake until golden, 8-10 minutes longer.

9.   Drizzle with more sauce and serve

 

SAUCE:

1/4-cup peanut butter

1/4-lime juice

1 garlic clove, minced

1/4-teaspoon crushed red pepper

1 tablespoon honey

2 tablespoon soy sauce

1 teaspoon fresh ginger, smashed

1/4-cup white wine

Place all ingredients in a bowl and with whisk whip until blended, set aside.

 

ENJOY DAN:                                 BLESSING ALWAYS!!