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1
1) Scoop out half of the zucchini (centre) out of the halves, with a spoon.
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2
Chop the scooped out portion and set it aside.
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3
Drizzle zucchini halves with olive oil, and sprinkle with salt and pepper.
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4
Place on a baking sheet and bake (face-up) for 15 minutes in a 375 degree F oven.
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5
2) While baking, heat olive oil in large frying pan over medium heat.
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6
Saute onion until it is translucent (about 4 minutes), then add bell pepper, sauteing for an additional 2 minutes (or until slightly softened).
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Add salsa, garlic, seasonings (Italian seasoning, basil, balsamic vinegar and salt and pepper), and black beans or walnuts (if using) sauteing until hot (about 2 minutes).
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8
Set aside.
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9
3) In a small pot, combine vegetable stock and quinoa and pepper and salt, bringing to a boil over medium heat.
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Once boiling, cover and let simmer over low heat for about 10 minutes (or until quinoa soaks up water).
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11
Remove from heat and let sit for about 5 minutes; fluff with a fork.
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12
4) Combine quinoa mixture and vegetable mixture.
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13
Once zucchini boats have finished baking, stuff them with the mixture until they are as full as you can make them.
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14
Sprinkle with nutritional yeast.
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15
Return to the oven for an additional 20 minutes, at 375 degrees F. Serve hot, and enjoy!
