Lentil and Quinoa Stuffed Zucchini

A hearty and healthy dish featuring zucchini boats filled with a savory mixture of lentils and quinoa.

Ingredients - Serves 4

Preheat the oven to 375°F.
Cut the zucchini in half lengthwise and scoop out the seeds to create a boat.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft.
Add the quinoa to the skillet and cook for a few minutes. Then add the lentils, tomato, and spinach. Season with salt and pepper.
Spoon the quinoa and lentil mixture into the zucchini boats. Top with grated Parmesan cheese.
Place the stuffed zucchini on a baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.