Lemony Quinoa-Stuffed Zucchini

Name: Lemony Quinoa-Stuffed Zucchini
Ingredients: 3 tablespoons ground walnuts; Juice and zest of 1 lemon; 4 medium-size zucchini, halved lengthwise; 1 tablespoon olive oil or ¼ cup water; 1 garlic clove, minced; 1 cup uncooked quinoa, rinsed and drained; 1 tablespoon olive oil or ¼ cup water; 1 small red onion, minced; 1 cup cooked or canned white beans, rinsed and drained if canned; 1 cup cooked or canned white beans, rinsed and drained if canned; 2 cups vegetable broth; 4 ounces white mushrooms, chopped (about 1 cup); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons minced fresh basil or Italian parsley; 2 tablespoons minced fresh basil or Italian parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This recipe is light, refreshing, and flavorful. It’s also easy to make ahead and pop in the oven, and because it is made with nutritious quinoa, white beans, and lots of veggies, it’s also a satisfying one-dish meal.

Ingredients

4 medium-size zucchini, halved lengthwise
1 tablespoon olive oil or ¼ cup

Gluten-free
Vegan

Method

Use a grapefruit spoon or other small sharp spoon to scrape out the insides from the zucchini halves, leaving about a ¼-inch shell. Chop the zucchini flesh. Lightly steam the zucchini shells for about 3 minutes on a rack set over boiling water, and set aside.
Preheat the oven to 350°