It has been a LONG time since I've posted a recipe on here! But as I get back into meal planning and cooking, I thought I'd share a recipe that is a favorite in our house! It is easy and absolutely delicious! It's a great summer meal bc it's light and the perfect way to use abundant zucchini from the garden!
1/2 cup quinoa
3-4 medium zucchini
1 15-oz can of white beans (I use Great Northern, could also use Cannellini or Navy)
1 c. grape or cherry tomatoes, quartered (I also just use reg. tomatoes chopped)
1/2 c. almonds, chopped (optional, we leave this out bc Eric doesn't love nuts)
2 cloves garlic, chopped
3/4 c. grated Parmesan
3-4 Tbsp. olive oil
Heat oven to 400 degrees F. In a saucepan, combine the quinoa and 1 c. water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 12 to 15 min.
While the quinoa is cooking, cut the zucchini in half, lengthwise and scoop out the seeds. Arrange in a large baking dish (I use 9x13), cut side up.
Fluff the quinoa and fold in the bean, tomatoes, almonds (if using), garlic, 1/2 c. of Parmesan, and 2 Tbsp. oil.
Spoon the mixture into the zucchini. Drizzle with the remaining 2 Tbsp. oil and 1/4 c. Parmesan. Cover with foil and bake until the zucchini is tender, 25-30 min. Remove the foil and bake until golden, 8-10 min.