Zucchini With Quinoa Stuffing

Zucchini With Quinoa Stuffing
Petrina Tinslay
Serves 4
preparation
20
minutes
cooking
55
minutes

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

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.
     
Katherine Greenwald
August 2008

Nutritional Information

  • Per Serving
  • Calories 452
  • Fat 28 g
  • Sat Fat 6 g
  • Cholesterol 15 mg
  • Carbohydrate 34 g
  • Sodium 883 mg
  • Protein 20 g
  • Fiber 7 g
  • Sugar 5 g
What does this mean? See Nutrition 101.