Side Dishes

Stuffed Zucchini Boats

57
4
4 zucchini
½ cup quinoa
1 can (15oz) organic cannelloni beans, rinsed
½ cup chopped almonds
1 cup grape tomatoes, quartered
2 cloves garlic, chopped
2-3 tablespoons extra virgin olive oil
Place quinoa in a bowl and cover with water. Set aside to soak. Preheat oven to 400 degrees. Rinse and drain cannollini beans. Chop garlic and almonds and quarter tomatoes. Set aside. Rinse quinoa and add to 1 cup of water in a saucepan. Bring to a boil, cover and simmer for 12-15 minutes. Cut the zucchini in half and scoop out the seeds. (I used a grapefruit spoon) Place zucchini in a baking dish. In a mixing bowl, combine beans, tomatoes, garlic, almonds and cooked quinoa. Add 1-2 tablespoons of olive oil and mix. Spoon mixture into zucchini and drizzle remaining 1 tablespoon of olive oil over the top. Cover dish with foil and bake for 25-30 minutes. Remove foil and cook for 10 more minutes or until golden brown.
Nutritions

Calories
248

Sodium
869mg
36% DV

Fat
8g
13% DV

Protein
6g
13% DV

Carbs
36g
12% DV

Fiber
4g
19% DV