This healthy recipe is courtesy of Audrey Griffith of Health Coaches of Delaware. Enjoy. (And read about seven health benefits of quinoa here.)
1. In a 12″ skillet over medium-high heat, add the olive oil, onion and pepper. Reduce the heat to medium and sauté until the onion softens.
2. While you wait for the onion to soften, scoop each zucchini out (enough to hold filling, but keep shape) with a round scoop or measuring spoon. Chop the scooped bits up into a small dice, put the zucchini aside.
3. Add the tomato, zucchini bits, thyme leaves and some salt and both peppers to the pan. Continue to sauté for another couple of minutes. Add the spinach and stir until it wilts down.
4. Remove the pan from the heat and add the cooked quinoa and egg white, then sprinkle with some fresh basil leaves. Add the Parmesan if using. Stir to combine and set aside. Check for taste. Add more spice if necessary.
5. Preheat your oven to 375 degrees.
6. Line a baking sheet with foil or parchment for easy clean-up. Arrange the zucchini on the sheet. Using a small spoon (I use a regular teaspoon) divide the mixture between all of the zucchini. Cover the baking sheet with foil. Up to this point may be done a day ahead. Place the sheet in the oven and bake for 30 minutes, covered.
7. After 30 minutes, uncover and top each zucchini with some mozzarella. Place the sheet back in the oven (uncovered) and bake for another 10 minutes. If you’d like a browner top, raise the rack in the oven to the highest spot.
8. Remove from the oven and serve.