Fructose Free Za'atar-Tahini Stuffed Zucchini with White Beans & Quinoa
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Learn more →Ingredients
4 servings
For the zucchini boats
- 4 medium zucchini (about 7–8 inches each)
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- ¾ cup dry quinoa, rinsed
- 1 ½ cups low-sodium vegetable broth
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- ⅓ cup sun-dried tomatoes (packed in olive oil), drained and roughly chopped
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun dried tomatoes in oil, please tap it and change its rating to Red.
- 3 tbsp za'atar
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
- ¼ tsp salt
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tsp za'atar, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Halve each zucchini lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch shell. Reserve the scooped flesh, roughly chop it, and set aside. Arrange the zucchini shells cut-side up on the prepared baking sheet, brush with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
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