Rock the Zucchini Boat

🥘 Ingredients

• butter
  2 tbsp
• button mushrooms
  8 oz
• garlic
  2 cloves
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• parsley
  1 unit
• pepper
  ½ tsp
• quinoa
  ½ cup
• roma tomatoes
  2 unit
• salt
  1 tsp
• shallot
  1 unit
• thyme
  1 unit
• veggie stock concentrate
  1 unit
• zucchini
  2 unit

1. 

   1

   Preheat oven to 450 degrees. Wash and dry all produce. Halve each zucchini lengthwise, then scoop out seedy cores with a spoon and discard. Place on a lightly oiled baking sheet and rub with a drizzle of olive oil . Season with salt and pepper . Arrange cut-side down, then roast in oven until tender and browned on bottom ⏱️ 20 minutes .

   zucchini: 2 unit, olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   Meanwhile, bring 1 cup water and veggie stock concentrate to a boil in a small pot. Add quinoa , then cover, lower heat, and reduce to a simmer. Cook until tender ⏱️ 15 minutes .

   veggie stock concentrate: 1 unit, quinoa: ½ cup
3. 

   3

   Trim, then finely chop button mushrooms . Peel and mince shallot . Mince or grate garlic . Finely dice roma tomatoes . Strip thyme leaves from stems and discard stems. Finely chop leaves.

   button mushrooms: 8 oz, shallot: 1 unit, garlic: 2 cloves, roma tomatoes: 2 unit, thyme: 1 unit
4. 

   4

   Melt 1 tbsp butter in a large pan over medium heat. Add shallot and cook, tossing, until soft ⏱️ 2 minutes . Add 1 tbsp olive oil, button mushrooms, roma tomatoes, and thyme to pan. Cook until very soft ⏱️ 5 minutes . Toss in garlic and cook until fragrant ⏱️ 30 seconds . Season with salt and pepper. Once quinoa is done, add to pan and toss to combine. Season with salt and pepper.

   butter: 2 tbsp
5. 

   5

   Remove zucchini from oven once finished roasting. Heat broiler to high or increase oven temperature to 500 degrees. Stuff zucchini with as much filling as will fit (you will have some remaining). Sprinkle with parmesan cheese . Broil or bake until cheese is melted and starting to crisp ⏱️ 2 minutes .

   parmesan cheese: ½ cup
6. 

   6

   While zucchini is in oven, chop parsley . Divide remaining filling between plates. Place stuffed zucchini on top once finished broiling. Garnish with parsley and serve.

   parsley: 1 unit