Zucchini with Quinoa Stuffing
1/2 c quinoa, rinsed
4 medium zucchini
1 15-oz can cannellini beans, rinsed
1 c grape or cherry tomatoes, quartered
1/2 c almonds, chopped (about 2 oz) I didn’t use
2 cloves garlic, chopped
3/4 c grated parmesan (3oz)
4 tbsp olive oil
Heat oven to 400. In a large saucepan, combine quinoa and 1 c water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water is absorbed, 12-15 min.
Meanwhile, cut zucchini in half lengthwise and scoop out seeds. Arrange in large baking dish, cut side up.
Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 c parmesan, and 3 tbsp oil.
Spoon mixture into the zucchini. Top with the remaining tbsp of oil and 1/4 c parmesan. Cover with foil and bake until zucchini is tender, 24-30 minutes. Remove foil and bake until golden, 8-10 min.
This recipe was really good, but my husband thought it wasn’t really a meal. It has all the elements of a complete meal, but it did seem more like an appetizer. I enjoyed it, though. My daughter liked the filling, but she wouldn’t try the zucchini.
recipe credit: realsimple.com