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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Instead of requiring the oven during the hot zucchini and tomato season, here is a way to serve up some of your favorite summer produce, packed with protein and flavor, quickly and right in the frying pan. This recipe serves 2 but can easily be doubled or tripled depending on your garden bounty and dinner guests!

Recipe Summary

prep:
20 mins
cook:
19 mins
total:
39 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut zucchini into noodles using a spiralizer.

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  • Combine water and salt in a saucepan; bring to a boil. Add quinoa and simmer, covered, until water is absorbed, 10 to 15 minutes.

  • Heat oil in a skillet over medium heat. Add garlic; cook for 30 seconds. Add cannellini beans; cook until heated through, about 1 minute. Stir in zucchini noodles and cook until noodles are crisp-tender, 3 to 5 minutes. Add cherry tomatoes and Parmesan cheese. Serve over the prepared quinoa. Season with salt and pepper.

Nutrition Facts

596 calories; protein 26.9g; carbohydrates 81.3g; fat 18.7g; cholesterol 17.6mg; sodium 1264.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2018
Perfect as written! Hubs doesn't love zucchini and only tolerates it gave this one two thumbs up. He thought the overall flavor profile worked perfectly together and I agree. I highly recommend this recipe. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2018
Perfect as written! Hubs doesn't love zucchini and only tolerates it gave this one two thumbs up. He thought the overall flavor profile worked perfectly together and I agree. I highly recommend this recipe. Read More
(1)
Rating: 5 stars
07/21/2020
I used chick peas instead of cannellini beans. I also squeezed some lemon juice into the noodles while cooking and added onion powder and seasoning salt. Will definitely make it again. Read More