Made (mostly, with some slight quantity reductions on the nuts and cheese to slim calories some) as written, I found this somewhat bland, but still decent, and relatively filling, especially for a veg dish, hence the 4 stars. It's a really great base to start with though, and I will make it again, but with changes. I don't think the almonds are really necessary and don't add flavor--just add some texture. I would nix the nuts completely to reduce cals since they don't add taste, OR swap out pine nuts if budget allows. Could really use some extra seasoning in the way of basil, oregano, and a little bit of fresh ground black pepper (although as others have said I don't think it needs any salt). Would roast or sauté the garlic a bit beforehand for extra punch. I think with those changes this would go up to 5 stars for me. Might also cook the quinoa in low-sodium veggie broth instead of water for some extra flavor as well. Smelled great while cooking. :)
Zucchini with Quinoa Stuffing
Photo: Petrina Tinslay
More From Real Simple
Other: 35 Minutes
Amount per serving
- Calories: 452
- Protein: 20g
- Carbohydrate: 34g
- Sugars: 5g
- Fiber: 7g
- Fat: 28g
- Saturated fat: 6g
- Sodium: 883mg
- Cholesterol: 15mg
- 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
- 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.
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