Zucchini With Quinoa Stuffing

Zucchini With Quinoa Stuffing
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Serves 4| Hands-On Time: | Total Time:

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.
     
By September, 2008

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

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

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