Stuffed Zucchini Boats

1 medium zucchini
1 tsp olive oil (4g)
1-2 slices of a sweet onion chopped
1-2 cloves of garlic minced
1 carrot diced
about 10 grape tomatoes halved
1/4 cup uncooked quinoa (42g)
1/2 cup of our fav broth (water would work but you many want to add bouillon for flavor)
Dried parsley your fav dried spices (optional)
Cut the zucchini in half lengthwise and scoop out the flesh with a spoon or melon baller. Chop the flesh and set aside.

Heat the olive oil in a medium sized pot over medium-high heat. Add the onion and garlic and cook until the onion starts to get transparent and garlic just starts to brown. Add the diced zucchini guts, carrots and tomatoes. Cook for a few minutes allowing the flavors to merge and the veggies to soften a bit.

Stir in the dry Quinoa. Add the broth and bring to a boil. Cover and reduce to a simmer. Simmer for 10-15 minutes until the quinoa absorbs most of the liquid.

Meanwhile, preheat the oven to 425 degrees. Line a small casserole dish with aluminum foil and spray with non-stick cooking spray. Sprinkle the zucchini with some kosher salt and your favorite spices (totally optional.) I used garlic powder, onion powder and a bit of chili powder.

By this time the quinoa should be about done. Scoop the mixture into the zucchini boats. You will have more then enough, just pile it in there. Top with a bit of dried parsley and bake uncovered for about 15 minutes allowing the zucchini to soften and the stuffing to dry out just a bit.

www.greenlitebites.com