Chicken and Quinoa Stuffed Zucchini Boats

Ingredients

• 4medium zucchini, four medium, halved
• 450 glean ground chicken
• 80 gdry quinoa
• ¼can (796 ml) diced tomatoes, no salt added
• ½medium onion
• 2 tspItalian seasoning
• 3¼ tbspparmesan, grated
• 6 gfresh basil
• 2 tspextra-virgin olive oil

Method

1. Rinse the quinoa and add to a small saucepan with 200 ml (3/4 cup) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes.

   15 min timer

2. Preheat the oven to 200°C (400°F) with a rack in the centre.

3. Halve the zucchini lengthwise and scoop out the centres with a spoon, leaving a 1 cm (1/2 inch) shell. Chop the scooped flesh.

4. Heat the oil in a skillet over medium-high heat. Add the chicken, diced onion, chopped zucchini and Italian seasoning and cook, breaking up the meat, until it reaches 74°C (165°F), about 7 minutes.

   7 min timer

5. Stir in the tomatoes and cooked quinoa and take the pan off the heat.

6. Lay the zucchini boats in a baking dish, fill them with the mixture and sprinkle with parmesan.

7. Bake for 20 minutes, until the zucchini is tender and the tops are golden.

   20 min timer

8. Scatter with torn basil and serve two boat halves per person.

Storing and reheating

Keeps 3 days.