BevMo 5cent Sale Wine Pairing Challenge

Getting in at the last minute to provide you with wine Pairings for the BevMo's 5 Cent Sale with the recipes from That's Vegetarian from July on, the last time we did the pairing.  The sale is great, buy a bottle at regular price and the second one is just 5 cents!!  Bummer BevMo is in California and Arizona but you can order online!  Please send me the the name of the wine store in your area when they have a sale like this and we'll be happy to do the pairing for you!

To watch the video, click on Video.  To print the recipe, click on Print. 

Recipe	White	Red	Pink	Splurge
Mango Lime Coleslaw Print	Loredona Riesling '10	Crucillon Garnacha
Baked Falafel Video  Print	Guenoc Sauvignon Blanc Lake County '10	Buscado Garnacha '10		Gruet Pinot Noir '08
Watermelon Mint Print	Canals & Nubiola Cava Brut	Crucillon Garnacha		Luisi Moscato d'Asti '10
Gazpacho Video  Print	Terre dei Sicani Fiano '08	Trumpeter Malbec '09
Caprese Skewers Print	Chateau de Brandey Bordeaux Blanc '10	Trecipressi Chianti '09		Da Vinci Chianti Riserva '06
Vegan Ceviche Video  Print	Chateau de Brandey Bordeaux Blanc '10	Buscado Garnacha '10		Keenan Chardonnay '08
Stuffed Peppers with Peaches and Mango Print	Les Pierres Blanche Macon-Villages '10	Fog Head Pinot Noir '09	Bonterra Rose '09	Dahlia Pinot Noir Reserve '09
Mediterranean Summer Grain Salad Video  Print	Little Black Dress Pinot Grigio '09	Trumpeter Malbec '09		Buena Vista Pinot Noir '07
Baked Stuffed Zucchini Video  Print	Les Pierres Blanche Macon-Villages '10	Baroncini Chianti '08		Enrico Serafino Roero Nebbiolo
Banana Bread Vegan Video   Print	Gen 5 Chardonnay '10	Unruly Red '09

Enjoy making the dishes and pairing the wine.  Check Facebook and Twitter for wine pairing updates to previous recipes through the end of the week for the 5cent sale.  Please share your feedback on  , , and and subscribe for exciting updates and information! 

Go to That's Vegetarian and watch one (or all) of the recipe videos, print the recipe(s), and prepare any one of the dishes.  You'll find yourself saying "That's Vegetarian?!"

Baked Stuffed Zucchini

End of the zucchini in your garden and time to start warming up the houses in parts of the US.  Here is a recipe that is light enough to satisfy the palate for the Indian Summer we are having in Southern California and warm the houses and bellies for those of you in Buffalo and across the northern part of the country. 

It is has over 25 grams of protein in each serving (1 whole zucchini) with 23.9g in 3.57 oz (100g) in the Cannelini Beans  and 2.25g in the 1/4c cooked quinoa alone.  If you are watching your waistline, although the dish contains healthy oils, the fat can be reduced by decreasing the amount of almonds and oil used.  The recipe contains fat from healthy sources and our body does needs fat to help with absorption of fat-soluble vitamins A, D, E and K, brain development, energy, healthier skin and cells, making hormones, protective cushion for organs and pleasure - they taste oh so good.(1)

Prepare the Stuffed Baked Zucchini or any of the other wonderful recipes and and you'll find yourself saying "That's Vegetarian?!"

Stuffed Baked Zucchini (Vegan Optional)

1/2 c Quinoa, rinsed

1 c Water, vegetable broth, or combination of both
4 Zucchini, medium halved lengthwise  

1 15-oz can Cannellini beans, rinsed
1 c Grape or cherry tomatoes, quartered
1/2 c Almonds, chopped (about 2 oz)
2 Garlic cloves, chopped
3/4 c Parmesan (3 ounces), grated (Eliminate for Vegan)
4 t Olive oil

Heat oven to 400° F.

In a large saucepan, spray the bottom with olive oil, put in the quinoa and toast for a few minutes over a medium high heat. When they start to brown, add the water/broth and bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. 

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

When the quinoa is cooked, fluff and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 teaspoons of the oil. Spoon the mixture into the zucchini. Top with the remaining teaspoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, about 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Prep time: 10 minutes

Bake time: 15 minutes for quinoa, 30 minutes for zucchini

Serves 4

Level of difficulty - Intermediate.

10PP for a full zucchini. 5PP for half. Reduce to 9PP by using half the amount of almonds, and 8PP if you use only 1t olive oil and a little spray on the top.  
Printable Baked Stuffed Zucchini Recipe