Baked Zucchini Stuffed with Quinoa, Cherries, Kale and Goat Cheese

Zucchini boats can be the ultimate healthy or decadent treat. Fill them with meat for a main course, fill them with grains and vegetables for a side course or a vegetarian meal. You can mix them up anyway you like and make them different each and every time you bake them. Use leftovers, whatever you just happen to have in the refrigerator, any variety of grains and or vegetables are delicious. This one is healthy, vegetarian and gluten free.

Prep Time: 10-15 minutes

Cooking Time: 40-45 minutes

Serves: 5 and leftovers are just as good

Ingredients:

1 cup cooked quinoa (¾ cup red quinoa, cooked in 1½ cup vegetable broth and ½ tsp salt)

5 medium zucchini, cut in half

1 onion, chopped

3 cloves garlic, minced

3 Tbs olive oil, divided

1 Tbs chopped parsley

1 heaping Tbs dried cherries or cranberries

1 tsp orange zest

½ cup goat cheese

2 cups shredded kale leaves, stem removed

1 tsp salt

1 tsp dried thyme

1 Tbs orange juice

2 Tbs coarsely chopped walnuts (optional)

For topping and serving:

1 Tbs of fresh basil cut into ribbons

Prepared Balsamic Glaze for drizzling

Directions:

1. Preheat the oven to 375. Cut the zucchini in half and rub all the way around with 1½ Tbs of olive oil. Sprinkle with salt and pepper. Place on a cookie sheet in the oven. If you want less of a mess, then line your cookie sheet with parchment. Cook for 7 minutes. Remove. Use a spoon or grapefruit spoon to scrape out a section down the middle vertically. Chop the zucchini you removed and reserve to add to the other stuffing ingredients.

2. Cook the onion in a small fry pan with 1/2 Tbs of the oil until translucent, 2-3 minutes, add the garlic during the last 30 seconds. Remove to a plate and set aside.

3. Saute the shredded kale in the remaining 1/2 Tbs of olive oil.

4. Combine the kale and the onion mixture. Add the reserved zucchini scrapings you reserved. Add all of the remaining ingredients (with exception of the goat cheese which will be added at the last minute) into a medium bowl and mix well.

5. Fill each zucchini and form the mixture into a mound. Place the boats in the oven and cook for 25 minutes. Remove after 25 minutes and sprinkle on the goat cheese. Return to the oven and cook another 10 minutes until the boats are fork tender. The exact time will be determined by the size of your zucchinis.

6. Sprinkle the fresh basil on top and drizzle with the balsamic glaze.