Zucchini with Quinoa Stuffing

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  • 4
  • Average
  • 20 mins
  • 35 mins
  • Average budget

Ingredients

  • 1/2 cup quinoa, rinsed
  • 4 medium zucchini
  • 1 15-ounce can cannellini beans, rinsed
  • 1 cup grape or cherry tomatoes, quartered
  • 1/2 cup almonds, chopped (about 2 ounces)
  • 2 cloves garlic, chopped
  • 3/4 cup grated Parmesan (3 ounces)
  • 4 tablespoons olive oil

Preparation

Step 1

Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

Step 2

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

Step 3

Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

Step 4

Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

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