Balsamic-Rosemary Stuffed Zucchini with White Beans & Quinoa
Total time55 min
Prep time20 min
Cook time35 min
4.5(26)
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Learn more →Ingredients
4 servings
For the quinoa
- ½ cup quinoa, rinsed
- 1 cup low-sodium vegetable broth
For the zucchini boats
- 4 medium zucchini (about 7–8 inches each)
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
For the filling
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- ⅓ cup sun-dried tomatoes (packed in olive oil), drained and roughly chopped
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- 2 tbsp balsamic vinegar
- 1 tsp honey
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp balsamic vinegar, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Combine the rinsed quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and set aside.
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