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Stuffed Zucchini Boats with Quinoa and Pine Nuts

A Spicy Perspective
  • 50 minutes
  • Serves 10

INGREDIENTS

2

Garlic cloves

1/2 cup

Red bell pepper

1/4 cup

Red onion

1 tbsp

Tarragon, fresh

1/2 cup

Yellow bell pepper

5

Zucchini squash, average sized

3/4 cup

Quinoa, dried

1

Salt and pepper

2 tbsp

Olive oil

1 oz

Pine nuts

1/4 cup

Parmesan cheese, grated