I've been cooking a lot of vegetarian meals as of late (not on purpose). This recipe for zucchini with quinoa stuffing was another one rescued from the recipe folder. It wasn't as easy to make as I'd hope, but it made a great Sunday dinner and worked well as leftovers for Mr. Snowgoose and his dad. It came from the September 2008 issue of Real Simple magazine.
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
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.
Serves 4 (actually served five!)
Hands-On Time: 20 minutes
Total Time: 55 minutes
1. We had trouble scooping the seeds out of the zucchini to make a boat and wound up chopping it in half. Maybe next time we'll use a grapefruit spoon to scoop it out.
2. A coworker brought in the most delicious cherry tomatoes from her garden, so we used those instead of the ones I bought from the store.
3. It's an odd mix of ingredients, but the texture is nice. There is something crunchy, sweet, and creamy in each bite.
4. I might make a version of this using ground sausage or turkey.
5. I found the quinoa in the bulf food section at my neighborhood store. This is another under $10 meal!
That time we went to Tofino
3 years ago