Zucchini is the perfect vessel for stuffing—once scooped out, their seedy centers form a tiny boat for filling. Finely chopped mushrooms are sautéed with butter and shallot for a riff on mushroom duxelles, a classic French preparation. Folded into a quinoa stuffing, it’s divine!
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Veggie Stock Concentrate
Wash and dry all produce. Preheat the oven to 450 degrees. Halve the zucchini lengthwise, then scoop out the seedy area with a spoon. Place on a lightly oiled baking sheet and top with a drizzle of olive oil and a large pinch of salt and pepper. Place in the oven, cut side down, and roast for 20-25 minutes, until soft and golden brown on the bottom.
Cook the quinoa: While the zucchini roasts, bring 1 cup water and the stock concentrate to a boil in a small pot. Add the quinoa, cover, and simmer for 15-20 minutes, until tender.
Prep the remaining ingredients: Meanwhile, finely chop the mushroom caps and stems. Peel and mince the shallot, then mince the garlic. Halve, seed, and finely dice the tomatoes. Strip the leaves of the thyme sprigs, and finely chop.
Heat 1 Tablespoon butter in a large pan over medium heat. Add the shallot and cook, tossing for 2-3 minutes, until soft. Add 1 Tablespoon olive oil, the mushrooms, tomatoes, and thyme to the pan. Cook for another 5-6 minutes, until very soft and cooked down. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. Once ready, add the cooked quinoa to the pan and toss to combine. Season with salt and pepper.
When done, remove the zucchini from the oven and stuff with as much quinoa mixture as will fit. Heat the broiler to high or the oven to 500 degrees. Sprinkle the zucchini boats with parmesan cheese and return to the oven until the cheese is golden brown and melted.
Finish and serve: Meanwhile, chop the parsley. Plate the remaining quinoa mixture. Serve the zucchini boats on top of the remaining quinoa and sprinkle with the parsley. Enjoy!