Rice Free Za'atar-Tahini Stuffed Zucchini with White Beans & Quinoa
Total time55 min
Prep time20 min
Cook time35 min
4.8(24)
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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
- 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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