Zucchini Stuffed with Sardines and Quinoa
Sardines and quinoa may not sound like an obvious pairing, but trust us: They turn ho-hum stuffed zucchini boats into something special. (A healthy dose of garlic powder, cumin, and smoked paprika sure doesn’t hurt, either.)
Ingredients
- 2 medium zucchini or summer squash, halved and cored
- olive oil, for coating
- 1 cup cooked quinoa
- 1 (3.75 oz) can Chicken of the Sea® Sardines
- 1/2 cup tomato sauce, plus extra for serving
- 2 Tablespoons chopped fresh basil, plus extra for serving
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- black pepper, to taste
- 1/2 cup shredded Parmesan cheese, plus extra for serving
Nutrition Facts
calories
188
total fat
9.5g
saturated fat
2.8g
trans fat
0.1g
cholesterol
26mg
sodium
420mg
total carbohydrates
17g
fiber
3g
total sugars
4g
protein
10g
vitamin d
4%
calcium
18%
iron
11%
potassium
11%
Instructions
- Preheat oven to 400°F. Line a baking sheet pan with foil or parchment paper.
- Halve and core the zucchini or summer squash.
- Lay the zucchini/squash on the prepared baking sheet pan. Brush the zucchini/squash (cut half and sides) with oil. If needed, cut a flat edge on the base of the zucchinis so they sit flat.
- Mix together the cooked quinoa, tomato sauce, basil, garlic powder, ground cumin, smoked paprika, salt, and pepper.
- Add the sardines, including the oil from the can, into the quinoa mixture. Gently break apart sardines into large chunks.
- Stuff the center of the zucchinis/squash with the mixture. Top with Parmesan.
- Bake for 25-30 minutes or until tender. Serve with additional sauce, basil and Parmesan if desired.
Nutrition Facts
calories
188
total fat
9.5g
saturated fat
2.8g
trans fat
0.1g
cholesterol
26mg
sodium
420mg
total carbohydrates
17g
fiber
3g
total sugars
4g
protein
10g
vitamin d
4%
calcium
18%
iron
11%
potassium
11%
