There is nothing tastier than zucchini, any way you cook it - if you ask ME. I love it grilled, sauteed, stuffed... so here's a healthy spin on stuffed zucchini that you can share with the fids! Enjoy!
1/2 C quinoa, rinsed
4 medium zucchini
1 15-ounce can cannellini beans, rinsed
1 C grape or cherry tomatoes, quartered
1/2 C almonds, chopped (about 2 ounces)
2 cloves garlic, chopped
3/4 C grated Parmesan – the real stuff, preferably! Grated cheese topping is generally too salty for the fiddies.
3 T olive oil
1. Heat oven to 400° F. In a large saucepan, combine the quinoa & 1 C water, bring to a boil. Reduce heat to medium-low, cover, simmer until the quinoa is tender & the water is absorbed, 12-15 minutes.
2. Meanwhile, cut the zucchini in half lengthwise & scoop out the seeds (your fids may enjoy them as an appetizer!). Arrange zucchini boats in a large baking dish, cut-side up.
3. Fluff the quinoa & fold in the beans, tomatoes, almonds, garlic, ½ C of the Parmesan & olive oil.
4. Spoon the mixture into the zucchini boats. Top with remaining ¼ C Parmesan. Cover with foil & bake until the zucchini is tender, 25-30 minutes. Remove the foil & bake until golden, 8-10 minutes.
Be sure to let the fiddie's portion cool before serving!
NOTE: For other tasty stuffing ideas for the humans in the house, try adding Italian sausage, pepperoni, onions, bell peppers... just about any pizza topping is delicious!