Zucchini With Quinoa Stuffing
Serves 4|
Hands-On Time:
20m
|
Total Time:
55m
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 452
- Fat 28g
- Sat Fat 6g
- Cholesterol 15mg
- Carbohydrate 34g
- Sodium 883mg
- Protein 20g
- Fiber 7g
- Sugar 5g
What does this mean? See Nutrition 101.
Quick Tip
Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.
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