Zucchini With Quinoa Stuffing
Ingredients:
- 0.50 c Quinoa rinsed
- 4 Zucchini medium, cut lengthwise and de-seeded
- 15 oz Canned Cannellini Beans 1 can, drained and rinsed
- 1 c Cherry Tomatoes quartered
- 0.50 c Almonds chopped (about 2 ounces)
- 2 cloves Garlic minced or pressed
- 0.75 c Parmesan Cheese separated
- 4 tbsp Olive Oil separated
Instructions:
- Pre-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.
- While the quinoa cooks, 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, ½ cup of the Parmesan, and 3 tablespoons of the oil.
- 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 to 10 minutes.
Nutrition
Calories: 541kcal | Carbohydrates: 48g | Protein: 24g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 327mg | Potassium: 1338mg | Fiber: 10g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 44.1mg | Calcium: 395mg | Iron: 6mg
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