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Zucchini with Quinoa Stuffing

Photo: Petrina Tinslay
Prep time 20 mins
Other time 35 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.

    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.