Quinoa Stuffed Zucchini with Tahini Yogurt Dressing


4 medium zucchinis
2 tablespoons extra virgin olive oil
1 small onion, finely diced
2 cloves garlic, finely diced
½ red bell pepper, diced
½ yellow bell pepper, diced
1 large tomato, diced
180g cooked quinoa
1 tablespoon parmesan, grated
Fresh parsley, chopped
Salt and pepper to taste

Tahini Yoghurt Dressing:
3 tablespoons extra virgin olive oil
280g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
79ml water
1 tablespoon lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
30g tahini
½ teaspoon ground ginger
1 teaspoon salt

  1. Preheat oven to 190°C. Line a half sheet-baking tray with parchment paper and set aside.
  2. Cut the zucchini in half lengthwise and scoop out the inner flesh using a spoon. Coarsely dice the flesh and set aside.
  3. Heat a skillet over medium-high heat and add olive oil. Add onion and sauté for 2 minutes. Add garlic and cook for an additional minute. Add bell peppers, tomato, zucchini flesh, salt, and pepper and continue cooking for 3-5 minutes.
  4. Remove from heat and add cooked quinoa to the vegetable mixture and combine well.
  5. Arrange zucchini on the sheet and spoon the vegetable-quinoa mixture on to each zucchini half. Cover with foil and bake for 30 minutes.
  6. While the zucchini is baking, prepare the tahini yoghurt drizzle. Place all tahini yoghurt ingredients into a food processor and blend until smooth. Add additional water to achieve desired consistency.
  7. Remove zucchini from the oven. Sprinkle on parmesan cheese and bake uncovered for an additional 5-8 minutes.
  8. Plate stuffed zucchini, sprinkle parsley, and drizzle with tahini yoghurt dressing and serve immediately.