Stuffed Zucchini Boats

This is my own twist on a recipe I found in Claire's Corner Copia Cookbook, from Claire's Corner Copia, a vegetarian, sustainable restaurant in New Haven, Connecticut.


Ingredients:

- The 2 largest zucchini you can find, ideally about 3 inches in diameter

- 1/4 cup safflower oil

- 1 small red onion, diced

- 1 medium red bell pepper, seeded and diced

- 1/3 pound mushrooms, chopped

- 1/2 cup cherry tomatoes, diced

- 4 cups cooked quinoa

- 1 teaspoon dried mint

- salt and pepper to taste

Directions:

1. Preheat the oven to 375.  

2. Cut the zucchini in half lengthwise.  Scoop out the seeds and some of the pulp.  

3. Heat the safflower oil in a large skillet over medium-low heat.
4. Add the onion and pepper.  Cook until onion starts to caramelize, stirring frequently.  

5. Add mushrooms and tomatoes; cook for another 3-5 minutes.  Remove from heat.  

6. Add the quinoa, mint, salt, and pepper.  Stir to mix well.  Taste for seasoning.  

7. Spoon the mixture into the zucchini shells and place them in a baking pan.  

8. Pour 1 cup of water into baking pan and cover tightly with tin foil.  

9. Bake for about 75 minutes, until zucchini are tender when pierced with a fork.

Makes 4 servings