Quinoa Stuffed Zucchini Squash

This was a dish that I experimented with tonight. I wanted to make something super healthy and I made use of the fresh ingredients I had on hand.  I love quinoa and am always looking for a new way to prepare it.  It was REALLY tasty! And I felt good eating it...like I was doing something good for my body.  And my husband didn't even notice that it had no meat in it.  ;-)

3 large zucchini squash
1/2 onion, chopped
2 cloves garlic, chopped
1 cup fresh mushroom slices
1/2 large fresh tomato
2 tsp. basil
2 tsp. oregano
2 tsp. cayenne pepper
1 T. kosher salt
3 T. chopped walnuts
1 cup quinoa
chicken broth
4 oz. mozzarella cheese
Parmesan cheese

Par-boil Zucchini in a pot of water until slightly tender

Cook quinoa according to package directions.  2 c. liquid (I use part chicken broth) to 1 c. quinoa

Cut Zucchini in half longways and scoop out center, chop and set aside.

In a skillet, add a little chicken broth, the cut up zucchini, onion, garlic, mushrooms, tomato, basil, oregano, cayenne pepper, kosher salt and walnuts.  After it has cooked down, add cooked quinoa.  You will probably not use it all...maybe about 3/4 of what you have in the pot.

Place scooped out zucchini slices in bottom of a square pyrex dish.  Scoop quinoa filling into shells.  You will really have too much filling so just make a layer over the top.  Put shredded mozzarella cheese onto top of zucchini and sprinkle with Parmesan cheese.  Bake at 400 for about 20-30 minutes.  Cut into squares like a lasagna.