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Zucchini With Quinoa Stuffing

Prep Time20 minsCook Time30 minsTotal Time50 mins

 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
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.

2

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

3

Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

4

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 Facts

Serving Size 4 Servings

Servings 0

Amount Per Serving
Calories 452
% Daily Value *
Total Fat 28g44%

Saturated Fat 6g30%
Cholesterol 15mg5%
Sodium 883mg37%
Total Carbohydrate 34g12%

Dietary Fiber 7g29%
Sugars 5g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.