Lentil and Quinoa Stuffed Zucchini

Ingredients

Zucchini

4 medium, halved lengthwise

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Quinoa

1 cup, rinsed

Lentils

1 cup, cooked or canned (drained and rinsed)

Tomato

1 large, diced

Spinach

2 cups, fresh

Parmesan cheese

1/2 cup, grated

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and scoop out the seeds, creating a boat-like shape. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
4. Add the rinsed quinoa to the skillet and toast for a few minutes, stirring frequently.
5. Pour in 2 cups of water (or vegetable broth for added flavor), bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and the liquid is absorbed.
6. Stir in the cooked or canned lentils, diced tomato, and fresh spinach. Season with salt and pepper to taste. Cook for an additional 3-4 minutes until the spinach wilts.
7. Spoon the quinoa and lentil mixture generously into the prepared zucchini boats, packing it down slightly. Top with grated Parmesan cheese.
8. Arrange the stuffed zucchini on a baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
9. Remove from the oven and let cool for a few minutes before serving.