Quinoa-Stuffed Zucchini

We love stuffed peppers so we figured we would branch out and try stuffed zucchinis. They did not disappoint! These stuffed zucchini boats make a great light dinner and they're nutritionally packed with quinoa, almonds, tomatoes, and beans! They pair well with a side of roasted sweet potatoes :)



Quinoa-Stuffed Zucchini
1/2 cup quinoa, rinsed
4 large zucchini
1 (15oz) can white beans (such as great northern or cannellini)
1 cup cherry or plum tomatoes, quartered
1/2 cup raw, unsalted almonds, chopped
3 cloves garlic, minced
1 cup cheese, grated (we used Follow Your Heart Mozzarella and Cheddar)
3 Tbs olive oil, plus more for drizzling
1 tsp sea salt
1/2 tsp pepper

Preheat oven to 400 degrees.

In a pot, combine the quinoa with 1 cup water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12-15 minutes until the quinoa is fluffy and the water has been absorbed.

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Place them in a large pan, cut-side up.

Fluff the quinoa with a fork and then gently fold in the beans, tomatoes, almonds, garlic, 3/4 cup of the cheese, 3 Tbs of olive oil, salt and pepper.

Spoon the mixture into the zucchini boats and top each with a little drizzle of olive oil and the rest of the cheese. Cover the dish with foil and bake until the zucchini is tender, about 25-30 minutes. Remove the foil and bake until the tops are golden, another 8-10 minutes!

Serves 4.