Vegetarian Stuffed Zucchini
Vegetarian Stuffed Zucchini! Zucchini boats are stuffed with quinoa, white beans, cherry tomatoes and Parmesan cheese and baked until tender.
Prep Time15 minutes mins
Cook Time40 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep
- ½ cup cooked quinoa
- 4 medium zucchini
- 15 ounces cannellini beans rinsed
- ½ cup cherry tomatoes quartered
- ¼ cup slivered almonds
- 2 cloves garlic minced
- ¾ cup grated Parmesan
- 4 tablespoons olive oil
Heat oven to 400° F.
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds to create "boats". Arrange in a large baking dish or on a foil covered sheet pan, cut-side up.
Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
Spoon the mixture into the zucchini boats. 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.