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Zucchini with quinoa stuffing

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Hands on time is 20 minutes, with 55 minutes total. Serves 4.

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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 (2 ounces)
  • 2 cloves garlic, chopped
  • 3/4 cup grated parmesan (3 ounces)
  • 4 tablespoons olive oil

Details

Preparation

Step 1

Heat oven to 400. In a large saucepan, combine the quinoa and 1 cup of water and bring to a boil. Reduce heat to medium-low, cover and simmer until quinoa is tender and water absorbed (12-15 minutes). Meanwhile cut zucchini in half lengthwise. Scoop out seeds. Arrange in large baking dish, cut-side up. Fluff the quinoa and fold in beans, tomatoes, almonds, garlic, ½ cup parmesan and 3 tablespoons of oil. Spoon mixture into zucchini. Top with remaining oil and ¼ cup parmesan. Cover with foil and bake until zucchini is tender, 25-30 minutes. Remove foil and bake until golden 8-10 minutes.

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