Zucchini Quinoa Boats

Easy to make, gluten-free, delicious, and low in calories.

2 zucchini

2 tablespoons of feta

2 tablespoons grated mozzarella

1/2 cup of parmesan (1/4 cup for the filling, and 1/4 cup to put on top of the zucchini boats)

1/2 an onion, chopped

2 chopped green onions

1 cup of cooked quinoa

Olive oil

Season with basil, salt, and freshly ground black pepper

Preheat oven to 180 degrees Celcuiu or 350 degrees Fahrenheit
Cut the zucchini in half lengthwise.
Scoop the zucchini pulp and chop it.
In a skillet over medium heat, sauté the onions with olive oil. When the onions get to a yellow-brown color, add the zucchini pulp, and sauté for 2 more minutes.
In a bowl, mix the sautéed onions and zucchini with the cooked quinoa, mozzarella, feta, and only 1/4 cup of the parmesan cheese. Season with basil, salt, and pepper.
Place the zucchini boats in a parchment-lined baking pan or Pyrex dish. Drizzle with some olive oil. With a spoon, fill up the boats.
Top the boats with parmesan cheese
Bake for 30-40 minutes; serve.