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