Zucchini stuffed with salsa and hearts of palm


  1. Preheat the barbecue to medium-high power (approximately 220 ° C - 425 ° F).
  2. In a bowl, combine the salsa ingredients.
  3. Cut the zucchini in half lengthwise. Using a spoon, scoop out the centre of the zucchini, leaving a 1 cm (½ inch) free edge.
  4. Over a large bowl, drain the grilled vegetables to collect the juice from their container. Mince the grilled vegetables, then add them to the bowl.
  5. Add the hearts of palm, cooked quinoa, salsa and herbs to the bowl. Season with salt and pepper and stir until combined.
  6. Place zucchini on a baking sheet lined with parchment paper. Stuff the zucchini halves with the quinoa mixture.
  7. Place the baking sheet on the hot barbecue grill. Close the lid and cook for 20 to 25 minutes.


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