Vegetarian Quinoa Stuffed Zucchini

Ingredients
6 medium zucchini
2 eggs, beaten
4 slices whole wheat bread, toasted and food processed into bread crumbs (reserve 1/2 cup of bread crumbs for topping)
dash of salt and pepper to taste
½ onion
6 cloves garlic
2 tbsp olive oil
1 cup cooked quinoa
1 cup shredded extra sharp cheddar cheese

Directions
Wash zucchini and cut off the ends. Scoop out the seeds and insides of each zucchini boat and place into a large bowl. Place zucchini boats onto a greased cookie sheet. Preheat oven to 350 and cook empty zucchini boats for 10 minutes until the zucchinis start to sweat.

Place zucchini insides into the food processor along with the garlic and onion. Pulse until the mixture is thoroughly mixed and the onion and garlic is finely chopped. Saute zucchini mixture with olive oil in a pan on medium/high heat for about 5-8 minutes. Let mixture cool. Then mix the zucchini mixture with the eggs, quinoa, bread crumbs (minus the ½ cup for the topping), salt and pepper.

Spoon mixture into zucchini boats and top with remaining bread crumbs. Cook at 350 for 25-30 minutes until the zucchini boats are tender. Lastly, top the boats with shredded cheese and place under the broiler until cheese is melted and golden brown. Serve warm.

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