Italian Stuffed Zucchini

Serving size: 4

1 cup quinoa

2 cups water

A bay leaf

2tbs evoo

2 zucchini

2tbs nutritional yeast

1/2 white onion chopped

1/3 cup matchstick carrots

8oz mushrooms chopped

2 cups fresh spinach

8oz can Italian style diced tomatoes

1tbs italian seasoning

1tbs minced garlic

1tsp garlic powder

1tsp onion powder

(Optional: feta and parmesan cheese)

1. Preheat oven to 350

2. Bring 2 cups of water to a boil. Add bay leaf and quinoa. Cook until water is absorbed and quinoa is fluffy. Remove bay leaf.

3. Add olive oil, carrots and onion to a skillet. Sauté until onions are translucent.

4. Add mushrooms and diced tomatoes (do not drain). Sauté until mushrooms are softened.

5. Add diced tomatoes, garlic, nutritional yeast, Italian seasoning, garlic, onions powder and spinach. Mix and cook until spinach is wilted.

6. Mix quinoa a vegetable mixture (optional add in some parmesan or feta cheese)

7. Slice zucchini’s in half lengthwise and scoop out all seeds (disregard seeds)

8. Add the zucchini to a baking sheet cut side up, drizzle with olive oil, salt and pepper. Bake for 10 minutes and 350.

9. Remove zucchini from the oven and spoon quinoa mixture into each zucchini boat (optional: top with feta or Parmesan cheese)

10. Return to the oven and back for additional 20 minutes.