Ingredients
- 4 medium to large zucchini
- 2 cups cooked quinoa OR white rice
- 1 diced red pepper
- 1 diced shallot
- ½ cup fresh basil leaves, sliced into ribbons
- ⅔ cup mozzarella cheese
- Olive Oil
- Salt and pepper
- ⅓ cup freshly grated parmesan cheese
Directions
- Preheat oven to 425F.
- Slice the zucchini in half lengthwise and remove the ends. Remove the flesh-filled center with a spoon and lightly coat the zucchini with olive oil.
- Mix the diced red pepper, shallot and basil leaves together and then add to the cooked quinoa or white rice along with the mozzarella, and a dash of salt and pepper.
- Fill the zucchini ‘boats’ with the filling and bake covered on a baking sheet for 12-15 minutes. Remove from oven, sprinkle with Parmesan cheese and place back in the oven for another 2-3 minutes uncovered until the cheese is melted and zucchini is tender.