Mediterranean Stuffed Zucchini Boats with Herbed Quinoa

• 2 large zucchini
• ½ yellow onion, chopped
• 2 cloves of garlic, minced
• ¾ cup cherry tomatoes, halved
• ¼ cup seasoned Italian breadcrumbs
• ¼ cup fat free mozzarella
• ¼ cup chopped fresh basil
• kosher salt to taste
• optional: balsamic glaze for topping

1. Slice each zucchini in half lengthwise. Scoop out the flesh, leaving about 1/4″ of the shell so the boats hold their shape while cooking.
2. Place the scooped zucchini pulp on a cutting board and chop it into bite-sized pieces. Chop the onion as well.
3. Heat a skillet, spray with olive oil, and sauté the zucchini pulp and chopped onion for about 10 minutes, until soft and beginning to brown.
4. While the filling cooks, grill the hollowed zucchini halves briefly on both sides so they start to soften and gain some char.
5. Add the halved cherry tomatoes and minced garlic to the pulp mixture and cook a few more minutes. Season with kosher salt to taste.
6. Transfer the mixture to a bowl and stir in the breadcrumbs, mozzarella, and chopped basil. Reserve a little cheese for topping if you like.
7. Fill each zucchini boat with the mixture, return them to the grill, cover, and cook until the zucchini is tender and the cheese has melted. Finish with balsamic glaze if desired.

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