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Zucchini With Quinoa Stuffing

Petrina Tinslay
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

  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, 1/2 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 1/4 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.
     
September 2008
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Quick Tip

Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

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.

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