10 minutes preparation, 25-30 minutes cooking time

Serves 2 mains, 4 entrée (or 4 main with potato and salad or vegetables)



  • 2 Zucchini

  • 1/3 stalk celery diced

  • 1/4 onion diced

  • 1 tablespoon currents

  • 1 tablespoon sunflower seeds

  • 1/2 tsp coriander and cumin

  • 1/4 tsp turmeric

  • 1/4 tsp cinnamon

  • 1/8 tsp cloves and chilli powder

  • 1/4 tsp ginger

  • 1/2 tsp ground pepper and salt

  • 1 tsp garlic powder

  • 1/4 cup quinoa

  • Fresh parsley and mint to top

  • 1 tsp orange rind fresh

  • Juice of 1/2 an orange about 1/8 cup

  • 1 tablespoon breadcrumbs

  • Optional 1 tsp maple syrup



  1. Preheat oven to 200c (390f), prepare grill dish and plate and underlay with foil

  2. Put quinoa on to cook, follow packet instructions

  3. Dice up onion and celery into small chunks

  4. Measure out spices, sunflower seeds and currents

  5. Zest and juice orange

  6. Cut zucchinis in half length wise, scoop out flesh in middle leaving about a 5 mm husk around the outside. Chop up the scooped out flesh to be the same size as your onion and celery dice

  7. Heat pan over medium high heat and add spices, cook for one minute

  8. Add onion, celery and inside of zucchini to pan and dry fry for a few minutes

  9. Add orange juice, to the pan and cook for a one more minute

  10. Add maple syrup, zest, quinoa, currents and sunflower seeds stir to heat through, add breadcrumbs and stir until combined, remove from heat

  11. Stuff zucchinis with the mixture and place them on grill pan.

  12. Cook in oven for 20 minutes, if you need it more browned on top, place under grill until brown. If you would prefer softer zucchini cook for longer in oven first. Top with shredded mint and serve with either a cashew sour cream or a tomato based relish or sauce.



Moroccan Stuffed Zucchini