After a long week and not a lot of time for creative cooking, I’m borrowing a recipe from Dr. Mark Hyman’s new cookbook, The Blood Sugar Solution Cookbook. I don’t usually use this blog as product promotion, but when I truly believe in something, I do. This cookbook rocks. You can buy it here and get some free stuff to help you on your journey toward health and wellness by going here with your purchase info.
If you don’t know who Dr. Hyman is, I suggest you have a look at his work. He’s a functional medicine doctor, which basically means that he’s involved in a science-based movement from “sick care” to “health care” by way of whole-body health solutions and prevention strategies that address root causes, not band-aid solutions. Functional medicine diagnostics look at genetics, environmental factors, nutrition, and lifestyle, instead of simply addressing a small group of symptoms. Through this model, doctors and patients collaborate to work towards solutions together — a patient-centered care model which is something we’ve been talking a lot about here at AHS.
All that being said, I hope this recipe inspires you to explore this cookbook, and possibly look into Dr. Hyman’s approach to health. It might change your life!
Quinoa and Vegetable Stuffed Zucchini
Prep time: 15 minutes
Cook Time: 1 hour 15 minutes
Track: Basic Side
For the Quinoa:
1 cup quinoa
1 cup vegetable broth
For the Stuffing:
2 tablespoons extra virgin olive oil
1/4 pound pancetta, finely chopped
1/2 large yellow onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
8 ounces baby bella mushrooms, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups baby spinach
3 small zucchini, seeded and halved
2 cups marinara or tomato sauce
1. Dry toast the quinoa in a medium pot over medium-high heat for 3-4 minutes until aromatic and popping.
2. Add the broth and 1/2 teaspoon of salt and bring broth to a boil. Cover the pan and reduce heat to low. Simmer quinoa for 20-25 minutes until all the liquid has evaporated and the quinoa is cooked.
3. Turn off the heat and let the quinoa steam in the pot for 3-5 minutes with the lid on.
4. Fluff quinoa with a fork and transfer to a large bowl to cool.
1. Preheat oven to 375°F.
2. Heat the 1 tablespoon of the oil in a medium cast iron pan over medium-high heat. After a minute add the pancetta and cook it until it has rendered some of its fat.
3. Toss in the onions and saute for 7-8 minutes until brown. Add the garlic and cayenne pepper and add the mushrooms.
4. Season the mushrooms with salt and black pepper and cook for 5-6 minutes until soft and brown. Toss in the spinach and cook it until it wilts.
5. Add the cooked vegetables to the quinoa and toss to combine.
6. Scrape the seeds out of the zucchini halves with a large spoon so you form a channel for the stuffing.
7. Pour the marinara sauce in the bottom of a 9″x13″ baking dish and lay the zucchini skin-side-down. Brush the halves of zucchini generously with olive oil and season them with salt and black pepper. Fill the wells with a few tablespoons of stuffing and gently pack it down.
8. Tightly cover the dish with foil and slide it into the oven on the top rack. Bake for 30 minutes, remove the foil and bake for another 10-15 minutes. The zucchini should be soft and the sauce should be bubbling when done.
9. Let cool for 5-10 minutes and serve immediately. Leftover stuffed zucchini can be stored in the refrigerator for up to 4 days.
Serving Size (1/2 zucchini with stuffing): Calories 197 Fat 4 g, Sat 1 g, Cholesterol 0 mg, Fiber 5 g, Protein 9 g Carbohydrates 33 g, Sodium 164 mg