Zucchini with Quinoa Stuffing

Name: Zucchini with Quinoa Stuffing
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams 1/2 cup almonds, chopped (about; 425 grams cannellini beans, rinsed; 237 milliliters grape or cherry tomatoes, quartered; 2 cloves garlic, chopped; 4 Tbsps olive oil; 85 grams 3/4 cup grated Parmesan; 118 milliliters quinoa, rinsed; 4 mediums zucchini

Zucchini with Quinoa Stuffing might be just the main course you are searching for. This recipe makes 4 servings with 530 calories, 24g of protein, and 29g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. Head to the store and pick up parmesan, quinoa, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

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.

Ingredients you will need

Parmesan