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Zucchini with Quinoa Stuffing

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Ingredients

  • 1/2 cup quinoa, rinsed
  • 4 medium zucchini
  • 1 15 oz can cannelli 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

Details

Preparation

Step 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. 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 TBS 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, 8-10 minutes.

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