Zucchini with Quinoa Stuffing

Photo: Petrina Tinslay

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Other: 35 Minutes

Nutritional Information

Calories 452
Protein 20 g
Carbohydrate 34 g
Sugars 5 g
Fiber 7 g
Fat 28 g
Satfat 6 g
Sodium 883 mg
Cholesterol 15 mg

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

Preparation

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.

Meanwhile, 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, 1/2 cup of the Parmesan, and 3 tablespoons of the oil.

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.

Note:

Katherine Greenwald,

September 2008