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

Quinoa-Stuffed Zucchini
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Preheat oven to 400°F. Line sheet tray with foil and grease with olive oil.

  2. 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.

  3. Divide stuffing mixture evenly among zucchini halves. Top with remaining Parmesan cheese, and drizzle with olive oil.

  4. 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.