Zucchini Boats with Quinoa Stuffing

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!

Ingredients:

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

Directions

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!