Grilled Zucchini with Quinoa Stuffing Print Email

1 huge zucchini
1/2 cup cooked quinoa
1/2 cup canned cannellini beans, drained and rinsed
1/4 cup chopped grape tomatoes
16 almonds, chopped and toasted
1/2 clove garlic, minced
3 tablespoons Parmesan, plus more for sprinkling
1 tablespoon olive oil
Kosher salt and freshly-ground black pepper

Cut zucchini in half lengthwise. Scoop out seeds and most of the flesh, leaving about 1/4-inch of the zucchini husk.

Combine quinoa, beans, tomatoes, almonds, garlic, Parmesan, oil, and salt and pepper to taste.

Spoon mixture into zucchini. Sprinkle with parm. Grill 5 to 10 minutes over medium-high heat, or until zucchini is cooked through, but not falling apart. - serves 2 - Adapted from Real Simple

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