I love quinoa all year long, but it makes Passover cooking just a bit easier. These are SO good and easy! A little sweet, a little savory, healthy and rich tasting thanks to our friend Temp Tee.
Cranberry Quinoa Stuffed Zucchini
Servings
6 Servings
Ingredients
- 4 medium zucchini washed
- Salt and pPepper
- Extra virgin olive oil
- 1/2 cup uncooked quinoa rinsed (makes about 2 cups cooked)
- 1 cup water
- 1 cup fresh spinach
- 1/4 cup kosher for Passover dried cranberries
- 1/4 cup scallions sliced thin
- 4 ounces Temp Tee Whipped Cream Cheese
- 1/2 cup toasted walnuts diced
Instructions
- Line a baking sheet with foil and pre-heat oven to 400 degrees F.
- Halve each zucchini lengthwise and scoop out any seeds. There should be about 1/4 inch of zucchini left on all sides.
- Drizzle the inside of zucchini with olive oil and season with salt and pepper then turn zucchini over so they are skin side up.
- Roast zucchini skin side up on the cookie sheet for about 12 minutes until slightly softened, then flip the zucchini back over.
- Meanwhile, cook quinoa. Bring quinoa and water to a boil in a small stockpot and then lower to a simmer and cover. Cook for 20 minutes until tender and then fluff with a fork.
- Immediately mix in spinach so it wilts. Set aside for 5 minutes to cool. Then mix in cranberries, scallions and Temp Tee Whipped Cream Cheese and salt and pepper to taste.
- Put filling in each of the zucchini halves filling evenly until each one is full.
- Bake for 5-7 minutes until filling is heated through. Garnish with roasted walnuts and serve warm!
Looking for dairy free recipes now for the nine days. What would you recommend I use as a substitute for the cream cheese? Goat cheese? Tofutti cream cheese? Thanks!
Could you substitute goat cheese for cream cheese?
Could this be made ahead of time?
Do you have a picture to share?
Red quinoa makes this dish even more colorful.
I made this with a vegan cream cheese and it came out great. I added a few shakes of parsley, thyme, and rosemary, too. Mmm. : ) I also mixed the walnuts right into the filling instead of using them for garnish.
I think eggplant would work great! Eggplants are bigger and take longer to cook, so you would probably only need two for this filling. Just make sure it is fully cooked before adding the filling and finishing! I haven’t tried, but it may take up to 40 minutes.
my husband doesn’t like zucchini for some reason. do you think it would also work with eggplant? how might you adjust it?
I can’t either, if there’s vegan cream cheese for pesach use that or try mayo, or make cashew cream with a good blender like Blendertec or Vitamix if it’s kosher for Pesach.
For dietary reasons i can’t have cream cheese. Can you suggest a substitute?