Tuscan Stuffed Zucchini Boats with Herbed Quinoa

Preheat the oven to 375°F (190°C).

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, prepare the zucchini. Cut 4 zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4-inch thick shells. Roughly chop the scooped zucchini flesh and set aside.

Arrange the zucchini boats on a baking sheet. Brush with 1 tablespoon of olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly.

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 3-4 minutes until translucent.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Add 1 diced red bell pepper and the reserved chopped zucchini flesh. Cook for 5 minutes until vegetables begin to soften.

Drain and rinse 1 can of cannellini beans. Add to the skillet along with 1/3 cup chopped sun-dried tomatoes. Cook for 2 minutes.

Toast 1/4 cup pine nuts in a dry pan over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning. Set aside.

When quinoa is done, fluff with a fork and transfer to a large bowl. Add the vegetable mixture, toasted pine nuts, 1/4 cup chopped fresh basil, 2 tablespoons chopped oregano, and 1 tablespoon chopped thyme.

Zest the lemon and add to the mixture along with the juice from half the lemon. Stir in 1/4 cup grated parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Remove the par-baked zucchini boats from the oven. Fill each boat generously with the quinoa mixture. Top with 3/4 cup shredded mozzarella and the remaining 1/4 cup parmesan cheese.

Return to the oven and bake for 15-20 minutes until the zucchini is tender and the cheese is melted and golden.

Garnish with additional fresh herbs and serve with lemon wedges from the remaining half lemon.