This savory, meatless main dish is flavored with Organic Mediterranean Oregano and fresh basil. The savory filling of Tri-Colored Quinoa Blend, Cannellini Beans and Slivered and Blanched Almonds get topped with tangy goat and parmesan cheeses.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients
Makes 4 servings
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3 Tablespoons Olive Oil, plus extra for drizzling
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1 Cup Tri-Color Quinoa Blend, cooked
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1 Cup Cannellini Beans, cooked
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1 Cup Grape Tomatoes, quartered
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1/2 Cup Slivered & Blanched Almonds
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2 Cloves Garlic, minced
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3/4 Cup Parmesan Cheese, divided
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1/4 Cup Fresh Basil, sliced
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2 Teaspoons White Wine Vinegar
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2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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1/2 Teaspoon Organic Mediterranean Oregano
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4 Medium Zucchini, halved lengthwise and seeds scooped out
Directions
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Preheat oven to 400°F. Line sheet tray with foil and grease with olive oil.
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Mix quinoa, beans, tomatoes, almonds, garlic, half of Parmesan cheese, basil, vinegar, olive oil, salt, black pepper and oregano in large bowl until evenly incorporated.
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Divide stuffing mixture evenly among zucchini halves. Top with remaining Parmesan cheese, and drizzle with olive oil.
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Cover with foil, transfer to oven and bake for 25 minutes, then remove cover and bake additional 10 minutes until zucchini is tender and golden brown at edges.