Quinoa Stuffed Zucchini

Instructions

1. Preheat oven to 400° F.
2. Cut zucchini in half lengthwise and scoop out the seeds. Discard the seeds and place the zucchini halves, cut side down, on a lightly oiled baking sheet.
3. Brush the top sides of the zucchini lightly with olive oil and season with salt and pepper. Bake in oven 20-25 minutes, until soft when pierced with a fork.
4. While zucchini halves are cooking, bring vegetable broth to a boil in a small pan. Add the quinoa, cover and simmer 15 minutes until quinoa is cooked.
5. While the quinoa is simmering, chop the mushrooms, shallots, tomatoes, garlic and thyme.
6. Heat 1 TBSP olive oil in a large skillet over medium heat.
7. Add the shallots to skillet and cook 2-3 minutes.
8. Add mushrooms, tomato, and thyme. Cook another 5-6 minutes until mushrooms are soft.
9. Add garlic and cook 30 more seconds.
10. Add the cooked quinoa to the skillet and stir to combine. If using nutritional yeast instead of parmesan cheese, add nutritional yeast to skillet and stir until well mixed.
11. When zucchini halves are cooked, remove from oven and flip them over so cut sides are up.
12. Fill zucchini halves with quinoa mixture and set aside any remaining quinoa mixture.
13. Heat oven broiler to high. Sprinkle stuffed zucchini with grated parmesan cheese (optional) and place under oven broiler until cheese is melted and golden brown, about 3 minutes.
14. Remove from oven and serve plated over remaining quinoa mixture and garnished with fresh chopped basil.