Roasted Veggie and Quinoa Stuffed Zucchini with Crispy Sage and Garlic

Servings 2

• 1 zucchini (+ 1/2 zucchini diced)

• 1 can white beans drains and rinsed

• 1 cup thinly sliced Brussels sprouts

• 1 small white onion diced

• 2 carrots peeled and diced

• 2 celery stalks diced

• 1 small head of broccoli chopped

• 1/2 head of cauliflower chopped

• 1/2 cup cooked quinoa

• EVOO (about 3 tbsp divided)

• Optional- feta cheese / olives to top / toasted pine nuts

• 1 tsp oregano

• 1/2 tsp minced garlic

• 5 sage leaves

• 3 garlic cloves sliced

1. Preheat oven to 400 degrees

2. Line a baking pan with a non stick baking mat (or foil sprayed with non stick spray)

3. Add broccoli, Brussel sprouts, and cauliflower to mat and drizzle with about 1tbsp EVOO

4. Roast for about 15 minutes or until the veggies begin to brown. Note: Brussels sprouts may cook quicker and need to be removed earlier.

5. Meanwhile, add 1bsp EVOO to skillet and add diced carrots, onions and celery. Cook for about 7 minutes mixing often until softened.

6. Mix in minced garlic, diced zucchini, white beans and oregano. continue to cook for about 2 minutes. Remove from heat

7. In a large bowl, mix together roasted cauliflower, broccoli and Brussel sprouts with celery, carrot and onion mixture.

8. Mix in cooked quinoa.

9. Slice the zucchini in half lengthwise and scrape out seeds. Add zucchini to baking mat and spoon veggie quinoa mixture into each half

10. For the sage garlic chips, add EVOO to pan and sautee sliced garlic and sage leaves until browned and crispy. Be careful not to let the oil get too hot or it will burn the garlic. Remove from heat and transfer to paper towel lined plate. Let cool and then Crumble on top of zucchini boats

11. Top with feta and olives if using. Bake for about 15 minutes