Vegan Stuffed Zucchini with Quinoa

Instructions:

1. Slice the zucchinis in half lengthwise. Using a small spoon, scoop out the center flesh, leaving a ¼ inch (6mm) wall around the edges.
2. Sprinkle the insides of the zucchini boats with salt and let them rest for 10 minutes to draw out moisture. Pat dry with a paper towel and brush with olive oil.
3. Heat 2 tbsp (30ml) of olive oil in a skillet over medium heat. Add onion and mushrooms, sautéing until the mushrooms are browned and fragrant (about 5-7 minutes).
4. Stir in the minced garlic, tomato paste, oregano, and paprika; cook for 2 minutes until the paste turns a deep brick red.
5. Lower the heat and stir in the cooked quinoa, lentils, and chopped spinach. Stir until the spinach has wilted and the mixture is thoroughly combined.
6. Spoon the filling mixture evenly into the prepared zucchini boats.
7. Mix the nutritional yeast, almond flour, garlic powder, and black pepper. Sprinkle this savory topping over the filling.
8. Place boats in a 9x13 inch baking dish and bake for 20-30 minutes until the zucchini is tender and the topping is golden brown.