While I've stuffed a potato and bell pepper plenty of times, I've never had stuffed zucchini — until now! This recipe ingeniously fills the boat-like vegetable with a quinoa-white bean mixture. The technique is simple and can easily be adapted to suit your dietary needs.
Rice or couscous can be used in place of quinoa, and the combination of vegetables, nuts, and cheese that's stirred into the grain is entirely up to you. To learn how to make this innovative, hearty vegetarian meal,
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
- 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, ½ cup of the Parmesan, and 3 tablespoons of the oil.
- 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.
- Main Dishes, Grains