Creamy Pesto Quinoa Stuffed Zucchini

EARTH ANGEL VEGAN’S CREAMY PESTO STUFFED ZUCCHINI  IS A DELICIOUS AND FILLING MEAL ESPECIALLY IF YOU SERVE IT WITH YOUR FAVORITE PASTA.  I AM EXTRA EXCITED ABOUT THIS RECIPE BECAUSE BEFORE LONG MY GARDEN WILL BE BURSTING WITH ZUCCHINI AND BASIL!   THIS MEAL IS NOT TOO DIFFICULT TO PREPARE AND IS A SHOW STOPPER.  YOU WILL LOVE THE CREAMY BASIL PESTO… IT IS SUPER FLAVORFUL!

You will need one box of Near East Quinoa and Brown Rice Blend Roasted Red Pepper Flavor, 2 medium zucchini’s, 1/2 cup vegetable broth and 1 cup of your favorite marinara to make 8 zucchini boats.  I like to top them with marinara or you could blend some roasted red peppers into a sauce to drizzle on top!

Recipe for pesto cream sauce: 

1/2 cup raw cashews

1 cup warm water

3/4 cup unsweetened plant milk

1 tablespoon Wildtree Garlic Galore or dried garlic

1 cup fresh basil

1/4 cup nutritional yeast

salt and pepper to taste

Soak 1/2 cup raw cashews in 1 cup of warm water with the dried garlic or garlic galore for at least 30 minutes

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after 30 minutes drain off the water and add the garlic soaked cashews and the other ingredients for the pesto into a blender (I use a strainer so the garlic bits do not go down the drain)

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Blend until smooth and creamy… at this point taste it and add salt and pepper to you liking.

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Set this aside and prepare the Quinoa… I make this super easy by using this pre-packaged quinoa mix.  Use your favorite or make your own from scratch.  I of course leave out the oil called for on the package!  You can leave out the spice packet and add your own spice mix if you prefer! Either way just follow the package instructions but leave out the oil.

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Now mix the prepared quinoa rice mixture with the pesto.  The pesto will hold the quinoa together.  Cut the zucchini in half and then in half length wise so you have 8 quarters… scoop out the middle of each quarter with a melon ball scoop.  Fill the zucchini boats with the quinoa mixture and place in a 9 by 13 glass baking dish and top with marinara.  I pour about 1/2 cup vegetable broth in the bottom of the dish and then add the stuffed zucchini boats to the pan.  Cover with foil and bake for 30 to 40 minutes… take off the foil and bake for another 5 minutes.  The baking time varies with the size of you zucchini.  You want the zucchini to be tender and cooked through.

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Serve these delicious zucchini boats as an appetizer or as a meal with your favorite pasta!  This filling can be used to stuff tomatoes too!  Garnish with fresh basil when your garden is bursting with it!

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WILDTREE MAKES A WONDERFUL GARLIC AND RED PEPPER SPICE BLEND AND WILDTREE GARLIC GALORE IS THE PERFECT SEASONING TO USE FOR THE BASIL PESTO CREAM SAUCE… YOU CAN BUY WILDTREE ORGANIC PRESERVATIVE FREE SPICE BLENDS FROM ME AT http://www.wildtree.com/gerri

Thanks for your support and enjoy!

 

 

 

 

 

 

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