Delicious Stuffed Zucchini!

Fall is upon us! Hooray! Autumn is my favorite season and I am excited about the cooler days ahead! Cinnamon, apples, pumpkin... hmmm, and squash/zucchini!! This is a yummy recipe that is inexpensive and healthy! I made this for Eric and myself with zucchini I bought at the farmer's market; we have been enjoying the leftovers all week!

Zucchini with Quinoa Stuffing

1/2 cup quinoa (wonderful grain if you haven't had it yet! You can find it at most health food stores, and who knows, maybe a regular one...it is very inexpensive, delicious, and known as "gold of the Incas"- google it, you will be amazed)
4 medium zucchini
1 15-ounce can cannellini beans, rinsed (can substitute navy beans or white northern beans)
1 cup grape or cherry tomatoes, quartered (1 c. canned diced tomatoes works too!)
1/2 cup almonds, chopped (can use less if you prefer)
2 cloves garlic, chopped
3/4 cup grated Parmesan (I only used 1/2 c. total)
2 tablespoons olive oil
Heat 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.
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut- side up.
Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 cup of the Parmesan, and 1 tablespoon olive oil.
Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and 1/4 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.
Yield: Makes 4 servings (or in my case, more than that! They are pretty filling!)

Go, make and enjoy! Then invite me over for the leftovers... ;)

--Thank you, Erin, for such a great recipe! --