By Farmer John Paterson
- 1 large zucchini, halved lengthwise
- 1 ½ cups cooked quinoa
- ½ cup cooked wild rice
- ¼ cup freshly grated Parmesan cheese
- 1 ½ teaspoons olive oil
- ½ cup chopped onion (about 1 medium onion)
- 1 rib celery, chopped
- ¾ cup fresh bread crumbs
- 1 teaspoon salt
- Butter (optional)
Preheat oven to 350 degrees.
Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut side up, to a baking dish.
Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.
Heat the oil in a medium skillet over medium-high heat. Add the onions and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.
Add the bread crumb mixture to the quinoa/rice mixture and combine well.
Stuﬀ hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.
Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the ﬁlling is golden brown, 10-20 minutes. Serve warm.