- ½ cup quinoa, rinsed
- 4 medium zucchini
- 1 15-ounce can cannellini beans, rinsed
- 1 cup grape or cherry tomatoes, quartered
- ½ cup almonds, chopped (about 2 ounces)
- 2 cloves garlic, chopped
- ¾ cup grated Parmesan (3 ounces)
- 4 tablespoons olive oil
Step 1Heat 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.
Step 2Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
Step 3Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
Step 4Spoon 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.