~Amanda~
This recipe was originally introduced to me by my amazing boyfriend, Conor. He had me over for dinner one night shortly after we started dating, and he surprised me by not only cooking me dinner (which he did great at), but by cooking me a meal that was so perfectly ‘me’. Zucchini stuffed with quinoa, cannellini beans, almonds, and tomatoes. He knew me so well already, and exactly how to impress me with a new meal I loved; it’s a healthy dish filled with my favorite superfoods, bursting with flavor, and it has just a hint of indulgence in the Parmesan cheese. It was so incredible that I got the recipe from him that night and have been making it ever since, with a few adjustments and additions to make it my own.
The thing I love most about these stuffed zucchini is that they are so filling and satisfying, but at the same time incredibly healthy and packed with nutrients. Quinoa is the base of the dish and it has been consumed for thousands of years in South America, but only recently became popular here. It has been one of my favorite ingredients for a couple years now and the health benefits of it are extraordinary (and it’s naturally gluten-free!); quinoa is much higher in fiber than most grains (17-27 grams per cup uncooked), it’s high in protein and antioxidants, contains all the essential amino acids we need, and it’s low on the glycemic index. All of these properties have been linked to weight loss and improved health, so that’s all the more reason to incorporate it into your diet on a regular basis!
Quinoa is not the only healthy ingredient in the dish though, there are several other ingredients that contribute to the healthiness of the dish as well as add great flavor, texture and color; Cannellini beans add more protein, minerals, and fiber as well as a wonderfully soft texture. Cherry tomatoes add a great burst of refreshing flavor, while the sundried tomatoes add a richer more indulgent component to the dish. And the spinach is a great source of iron, antioxidants, and many vitamins (and it gives a nice pop of color). The combination of these ingredients in this recipe is very unique and it’s a blend of flavors that I had never tried together before, but I absolutely love it!
Not only is this dish tasty and healthy, but it’s also pretty simple to make; you first cook the quinoa and then simply mix in the other ingredients. A surprise ingredient is the almonds; I would never think to add almonds to a quinoa and zucchini dish, but I have to say that they were the star ingredient for me and the dish would not be complete without them. They add a great bite texturally as well as a warm nutty flavor and richness. Once you fill the zucchini with the stuffing, you top them off with some parmesan and/or feta cheese (because everything is better with cheese) and roast them in the oven. You are now ready to eat a super healthy, nutrient packed, warm, and delicious meal! And while you’re enjoying your meal, give a big thanks to Conor for introducing this amazing recipe to me so I could share it with you!
- 2 large zucchini
- 1/2 cup dry quinoa
- 1 15 ounce can cannellini beans, drained
- 1 cup cherry tomatoes, quartered
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup fresh spinach, chopped
- 1 clove garlic, minced
- 1/2 cup almonds, chopped
- 1/2 teaspoon cayenne
- salt and pepper to taste
- 1/2 cup grated parmesan
- 4 tablespoons olive oil
- Preheat oven to 400 degrees. In a large saucepan, combine the quinoa and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender (about 15 minutes). Fluff when done cooking and transfer to a large mixing bowl.
- While the quinoa is cooking, cut zucchini in half lengthwise and scoop out the seeds. Arrange in baking dish (I like to line it with foil) cut side up.
- Add the beans, tomatoes, spinach, garlic, almonds, cayenne, dash of salt and pepper, half of the parmesan cheese, and 2 tablespoons of olive oil to the bowl of quinoa and fold in until combined.
- Spoon the mixture into each of the zucchini (the more the better, it's okay to have them overflowing). Drizzle with the remaining olive oil and sprinkle with remaining parmesan. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the tops are golden and becoming crispy. Serve immediately.
