Zucchini with quinoa stuffing recipe

Ingredients

• ½ cup quinoa
• 4 medium zucchini
• 1 (15-ounce) can cannellini beans, rinsed
• 1 cup grape or cherry tomatoes, quartered
• ½ cup almonds, chopped (about 2 ounces)
• 2 cloves garlic, chopped
• ¾ cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

1. Cook the quinoa according to the package directions.
2. Cut the zucchini in half lengthwise, scoop out the seeds, and place in a baking dish, cut-side up.
3. Fluff the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup of Parmesan. Cover with foil and bake at 400°F until the zucchini is tender, 25 to 30 minutes. Remove foil and bake until golden, 8 to 10 minutes.