Vegetarian Stuffed Zucchini
Vegetarian Stuffed Zucchini! Zucchini boats are stuffed with quinoa, white beans, cherry tomatoes and Parmesan cheese and baked until tender.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.