Zucchini with Quinoa stuffing

My BFF bought me another subscription to Real Simple magazine. I quickly picked out a few new recipes to try when I received the February Issue this month. With a few tweaks, I would say this was a huge hit tonight! There were NO left overs and I will make this again. Meatless Monday just received another recipe!

• 1  cup  quinoa, rinsed
• 2 c. chicken stock
• 6 medium  zucchini
• 1 small onion chopped
• 2 garlic cloves, minced
• 1  15-ounce  can cannellini beans, rinsed
• 1  cup  grape or cherry tomatoes, quartered
• 1/2  cup almonds, walnuts or pistachios, chopped
• 3/4  cup  grated Parmesan (3 ounces)
• Olive oil
• 1/2 c. mozzerella shredded
• 1/4 c. bread crumbs

Directions

1. Heat oven to 400° F.  In a sautee pan, heat 1 tbsp olive oil and saute onions and garlic until fragrent. Add in quinoa and sautee until golden. Add in stock, bring to a boil then cover and simmer for 15 minutes until cooked.
2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, lined with foil and sprayed with Pam, cut-side up.
3. Fluff the quinoa and fold in the beans, tomatoes, almonds, ½ cup of the Parmesan, and a little olive oil.
4. Spoon the mixture into the zucchini. Top with bread crumbs and sprinkle olive oil and mozzarella.  Bake on highest rake in oven for 25 minutes, until squash is soft and cheese is browned.

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