Zucchini With Quinoa Stuffing

Name: Zucchini With Quinoa Stuffing
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

8 ingredients

4 steps

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

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

2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
3

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

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.