Side dishe for 4

Stuffed Round Zucchini with leeks and shallots

Name: Stuffed Round Zucchini with leeks and shallots
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 round zucchini; 1 1/2 tbsp extra virgin olive oil; 1/2 cup vegetable broth; 1 large shallot; 1 clove garlic; 1/4 cup minced fresh parsley; salt and pepper to taste (optional)

$5.03for 430 minServes 4

Round zucchini hold quinoa, shallot, garlic, and parsley before baking until tender.

Stuffed Round Zucchini with leeks and shallots

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Zucchini and summer squash, 2 lb$1.79/lb typical	2 lb	$3.58Typical price
	Broth, 4.25 oz$0.07/oz typical	4.25 oz	$0.29Typical price
	Leeks and shallots, 0.2 lb$3.49/lb typical	0.2 lb	$0.68Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$5.03

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Low-carb Budget Side dishes

Typical price

$1.26 per serving$5.03 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 round zucchini
1 1/2 tbsp extra virgin olive oil
1/2 cup vegetable broth
1 large shallot
1 clove garlic
1/4 cup minced fresh parsley
salt and pepper to taste (optional)

Steps

Heat the oven to 400 F and oil a small baking dish.
Cut the tops from the zucchini, scoop out the centers, and place the shells in the dish.
Bake the zucchini shells for 10 minutes.
Simmer quinoa and vegetable broth in a covered saucepan for 15 minutes.
Cook shallot and garlic in olive oil for 3 minutes, then stir in quinoa, parsley, salt, and pepper.
Fill the zucchini shells with the quinoa mixture and bake for 10 minutes, until tender.