Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in small saucepan, bring 1/2 cup (125 ml) water to a boil. stir in quinoa. reduce heat to low and simmer, covered, for 15 minutes. remove from heat and let stand for 5 minutes. fluff with a fork. set aside. preheat oven to 375°f (190°c). slice zucchini in half lengthwise. scoop seeds onto work surface. roughly chop seeds. measure out 1/3 cup (75 ml) of chopped zucchini seeds; discard remainder. in bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. spoon mixture evenly into zucchini halves. place in 8–inch square (2 l) glass baking dish. add ½ cup (125 ml) water to bottom of dish. bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.

Target recipe: preheat oven to 350 degrees f. split zucchini lengthwise and scoop out the seeds. saute the ground beef, onion, garlic, dill, and parsley in olive oil. remove from heat and add the cooked rice, beaten egg, 1/4 cup of the bread crumbs and mix well. fill the hollowed-out zucchini with mixture and place in a lightly pan-sprayed baking dish. cover with spaghetti sauce, sprinkle with parmesan cheese and the remaining bread crumbs. cover and bake at 350 degrees f for approximately 45 minutes, until zucchini is tender but firm.