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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | medium (2-1/2\" dia) | Onion, chopped | 1/2 | cup cherry tomatoes | Tomatoes | 1 | medium (approx 2-3/4\\" long, 2-1/2\\" dia) | red pepper, finely chopped | 3 | medium | zucchini | 1 | tablespoon | thyme, dry, ground | 1 | cup | Spinach | 1 | cup | black bean | 4 | leaves | Bouquet Garni or MIxed herbs with Thyme/Basil/Sage/Bay leaves | 1 | tablespoon | grated parmesan | 1/2 | cup, shredded | mozzarella cheese | 1 | cup | black beans |
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Steps
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Sequence
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Step
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| | 1 | add olive oil, onion, and red pepper to a skillet on high heat, lower to a medium heat and saute them | | 2 | scoop out a bit of each zucchini, dice the zucchini bits and put them aside for later | | 3 | add tomato, diced zucchini, thyme, some salt and pepper to the pan, saute for a while and add the spinach | | 4 | remove heat and add the cooked quinoa and black beans with the basil. add the Parmesan (optional). | | 5 | preheat oven to 375 degrees | | 6 | line a baking sheet with foil or parchment. align the zucchini and fill in the mixture, cover the baking sheet with foil and bake for 30 minutes | | 7 | after 30 minutes, remove the cover and bake for another 10 minutes. for a crispier top, move rack to the highest poin in the oven | | 8 | after 10 minutes remove from the oven and serve |
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