Zucchini with Quinoa Stuffing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. 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, 1/2 cup of the Parmesan, and 3 tablespoons of the oil. 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.
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