Wednesday, May 05, 2010

Zucchini with Quinoa Stuffing

Despite feeling highly unmotivated (we ordered Chinese last night), I somehow managed to make dinner. So that shows how easy this is. The only problem is it isn't that special. The filling is yummy, and I liked it in the zucchini. If we're going to stuff a zucchini though, I think I'd prefer to make this recipe instead.

zucchini

Zucchini with Quinoa Stuffing
Real Simple, September 2008

1/2 cup quinoa -- rinsed
4 medium zucchini
15 ounces 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

1. 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.

2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 cup of the Parmesan, and 3 tablespoons of the oil.

4. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and 1/4 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.

Servings: 4

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