Zucchini with Quinoa Stuffing

Zucchini with Quinoa Stuffing
Photo by Petrina Tinslay


  • ½ cup almonds, chopped (about 2 ounces)
  • 4 medium zucchini
  • 4 tablespoons olive oil
  • ¾ cup grated Parmesan (3 ounces)
  • ½ cup quinoa, rinsed
  • 2 cloves garlic, chopped
  • 1 15-ounce can cannellini beans, rinsed
  • + 1 more ingredients
    • 1 cup grape or cherry tomatoes, quartered

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 i...

View full recipe at My Recipes


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