Stuffed Zucchini Boats

You don't think I forgot about continuing my 101 ways to use zucchini now, did you? Don't worry, I didn't- we just had quite a busy weekend, and I had little time for cooking. And since busy weekends lead to exhausting Mondays, I was in search for something easy to make for dinner last night. I had this recipe on the menu for this week and it looked like the easiest to throw together, so this it was.

These were totally easy and filling and healthy. And even though I had to turn on that oven, it was a perfect summertime dinner!

Stuffed Zucchini Boats

2 large zucchini
1/4 cup (uncooked) quinoa
1/3 cup sliced almonds
1 can (15 oz.) cannelloni beans
5 cloves of garlic (finely minced or pushed through a press)
1 cup grape tomatoes (quartered)
1/3 cup fresh grated Parmesan cheese

olive oil
black pepper
kosher salt

Directions: Preheat oven to 400. Bring water to a boil in a small pot. When water is boiling, pour in the quinoa, lower to a simmer, and cover. Let cook for 12-15 minutes.

Meanwhile, pulse almonds in a food processor to almost a powder. Set aside in a mixing bowl. Drain beans and place in food processor and pulse until they reach a mostly paste-like consistency. Add to bowl with almonds, then add the minced garlic, and mix well.

Cut zucchinis in half lengthwise, and scrape out the insides. Place insides in food processor and pulse to a pulp. Add zucchini pulp to bean mixture, add quinoa when it's finished cooking, then fold in tomatoes, and one half of the Parmesan cheese. 

Line up hollowed out zucchinis on a baking sheet, and sprinkle them with black pepper and kosher salt, and rub with olive oil. Fill with the stuffing, and top with remaining Parmesan cheese. Cover with foil and bake for 25-30 minutes. Uncover and bake 8-10 minutes until topping a golden brown. Enjoy!

Adapted from Cooking Light.