2 – 4 small zucchini, halved lengthwise with seeds and pulped scooped out
1 c dry quinoa
2 TBSP + 1.5 c vegetable broth
16 oz mushrooms, thinly sliced
1 med/lg onion, diced
2-4 cloves garlic, minced
salt & pepper to taste
Preheat the oven to 350F. Roast the zucchini on a foil-lined cookie sheet while the stuffing cooks (about 30 minutes), flipping half-way through the cooking time. (I flipped when I put the lid on the quinoa.) The boats should be fork tender, but still holding their shape.
Saute the onions and garlic with the 2 TBSP’s of vegetable broth until translucent (about 5 minutes). Add the mushrooms and continue to cook until they shrink (about 10 – 15 minutes). Add the quinoa (rinse if necessary) and toast for about 3 minutes, stirring often so it doesn’t burn. Add the remaining vegetable broth. Bring the mixture up to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa gives off its little round threads (FYI – red or black quinoa will take longer to cook and the threads are harder to see). Season with salt and pepper.
Remove the zucchini shells from the oven and fill with stuffing mixture. Return to the oven for about 10 minutes, or until the mixture forms a nice, crunchy crust. Optional add: Top with veggie cheeze or cheeze sauce.