Zucchini With Quinoa Stuffing

zucchini-quinoa
Photo by Petrina Tinslay
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 452 calories
    • Fat 28 g
    • Sat Fat 6 g
    • Cholesterol 15 mg
    • Sodium 883 mg
    • Protein 20 g
    • Carbohydrate 34 g
    • Sugar 5 g
    • Fiber 7 g

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.

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

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

Ingredients

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

Directions

  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.
  2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
  3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
  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.