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Baked Stuffed Zucchini

ThatsVegetarian's picture
Ingredients
  Quinoa 1⁄2 Cup (8 tbs), rinsed
  Water/Vegetable broth 2 Cup (32 tbs)
  Zucchini 4 , slice (lengthwise)
  Cannellini beans 15 Ounce
  Cherry tomatoes 1 Cup (16 tbs), quartered
  Almonds 1⁄2 Cup (8 tbs), chop
  Garlic 2 Clove (10 gm), chop
  Parmesan cheese 3⁄4 Cup (12 tbs), divided
  Sun dried tomatoes 1⁄8 Cup (2 tbs), chop
  Basil 1⁄4 Cup (4 tbs), chop
  Avocado oil/Olive oil 1 Tablespoon (Sal y Pimienta Brand)
  Salt and pepper To Taste
Directions

GETTING READY
1. Preheat oven to 400° F.

MAKING
2. In a pan spray olive oil and toast the quinoa and toast for few minutes on high heat.
3. Pour water and bring it to a boil, lower the heat and simmer for 15 minutes.
4. Cut the zucchini lengthwise and scoop the flesh, set aside.
5. In a bowl combine cannellini beans, cherry tomatoes, quinoa, parmesan cheese, almonds, basil, sun dried tomatoes, garlic and season with salt and pepper.
6. Pour the Sal y Pimienta avocado oil and gently toss everything well.
7. Stuff the zucchini with the mixture and place it in a baking pan.
8. Spray with olive oil and cover with foil, bake for 25 minutes.
9. After 25 minutes sprinkle parmesan cheese on the zucchini and place it back in the oven.
10. Bake for 8-10 minutes uncovered.

SERVING
11. Serve the Baked Stuffed Zucchini hot.

Things You Will Need
Pan
Olive oil spray

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Preparation Time: 
50 Minutes
Cook Time: 
40 Minutes
Ready In: 
90 Minutes
Servings: 
4

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