Today is the third day that I’ll be enjoying these bad boys and if you know me, I usually hate leftovers. A few things....size DOES matter in this case and be careful when scooping!
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Cook quinoa according to package instructions.
In a large pan, heat oil over medium high heat. Add onions and mushrooms and sauté for 7-8 minutes or until mushrooms are tender and onions are translucent. Add in garlic, cooked quinoa and spinach, and cook for another two minutes or until spinach is wilted. Season the mixture with salt and pepper to your preference then add then lemon juice and parmesan, stir to combine.
While the veggies are cooking, slice zucchinis in half length wise and carefully scoop out the center to create a “boat”. Drizzle each boat with olive oil, salt, pepper, and garlic powder. Spoon a layer tomato sauce into each boat then top with the quinoa veggie mixture.
Place each zucchini boat on the prepared baking sheet, cover with tin foil and bake for 25 minutes, or until the zucchini is tender.
To serve, top with basil and parmesan. ENJOY 🤤
