Zucchini Boats

• 2 whole Large Zucchini
• 1 cup Water
• 1/2 cups Red Quinoa
• 1 cup Great Northern Beans, Drained And Rinsed
• 1 cup Cherry Tomatoes, Quartered
• 1/2 cups Raw Blanched Slivered Almonds
• 2 cloves Garlic, Minced
• 1/2 cups Shiitake Mushrooms, Sliced
• 1 whole Bell Pepper, Diced
• 1/2 cups Shredded Parmesan Cheese, Plus 2 Tablespoons, Divided
• 1 Tablespoon Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste

1. Preheat oven to 400 degrees F. Halve the zucchini lengthwise and use a spoon to scoop out and discard the seeds.
2. Place skin side down in a glass baking dish and set aside.
3. In a small stock pot, bring the water and quinoa to a boil.
4. Cover, reduce heat to low, and cook for 15 minutes until all water is absorbed.
5. Fluff with a fork.
6. Transfer quinoa to a large bowl and add the beans, tomatoes, almonds, garlic, mushrooms, peppers, 1/2 cup Parmesan cheese, olive oil, salt and pepper.
7. Stir until well combined.
8. Fill each zucchini half with the mixture, drizzle with additional olive oil and sprinkle with the remaining Parmesan cheese.
9. Cover with foil and bake for 25 minutes or until zucchini is fork tender.
10. Remove foil and continue to bake for an additional 5 minutes.
11. Recipe adapted from Real Simples Zucchini With Quinoa Stuffing.

zucchini, water, red quinoa, great northern beans, cherry tomatoes, garlic, shiitake mushrooms, bell pepper, parmesan cheese, olive oil, kosher salt, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/zucchini-boats-2/ (may not work)