- black bean
- olive oil
- black pepper
- Cherry tomato
- Parmesan cheese
- Heat oven to 400° F (200ºC). In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
- Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
- Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, half of the Parmesan, and some of the oil.
- Spoon the mixture into the zucchini. Top with the remaining oil and Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.