Stuffed Zucchini


  • 2 round zucchini
  • 1 cup quinoa, cooked
  • 1 green onion
  • 1 egg
  • 1 tsp salt
  • ½ tsp 7-spice or seasonings, to taste
  • 2 tbsp Parmesan cheese
  • Cut off the tops of the zucchinis so they look like lids.
  • Using a spoon, hollow out the zucchini and set aside all the filling.
  • In a juicer or food processor, mix the zucchini filling with one egg, chopped green onion, salt, spices, and 1 tbsp Parmesan cheese. Mix well.
  • Put this mixture in a bowl and add the cooked quinoa. Mix well.
  • Fill the hollowed out zucchini with this mixture and top with Parmesan cheese.
  • On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 375˚F (190˚C). Press Start.
  • Once Add Food appears on the display, place the stuffed zucchini in the basket and close.
  • Once ready, remove and serve immediately.
  • If there is any leftover quinoa mixture, you can put it in a Pyrex dish and bake au gratin in the oven for about 15 Minutes and serve as quinoa pudding.
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