Vegetable & Quinoa Stuffed Zucchini

What you need:

• 2 Tbsp. olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely diced
• 2 Roma tomatoes, finely diced --or-- 1/2 cup grape tomatoes, halved
• 6 medium zucchini, halved lengthwise
• 1/2 tsp. ground thyme
• Salt and pepper
• 1 cup baby spinach, roughly chopped
• 1 cup cooked red quinoa
• Fresh basil leaves, chopped
• Grated Parmesan cheese
• Shredded mozzarella cheese

Directions:

1. Saute onion and red pepper in olive oil in a skillet over medium high heat until onion is softened.
2. Meanwhile, using a melon baller, scoop out inside of each zucchini leaving about 1/2 inch around the edge. Reserve the scooped zucchini bits.
3. Chop the reserved zucchini bits and add them with the tomato, thyme and salt and pepper to the skillet. Cook for 2 to 3 more minutes.
4. Add spinach and cook until it wilts.
5. Remove from heat and stir in cooked quinoa. Sprinkle with as much basil as you'd like and some Parmesan. Stir and set aside.
6. In a foil lined 9x13-inch baking pan, place halved zucchini inside.
7. Fill each zucchini half with quinoa mixture and cover the baking pan with foil.
8. Bake at 375* for 30 minutes.
9. Remove foil and top with mozzarella. Bake for 10 more minutes.

Recipe from Taste, Love, & Nourish