Quinoa Zucchini Boats

With the abundance of fresh zucchini, I wanted to make a recipe to use it up! This turned out spectacular! 

Quinoa Zucchini Boats

1 1/2 cups water

3/4 c whole grain quinoa

1/8 t salt

1 can Italian tomatoes (S&W has no sugar added)

1 T pure maple syrup (grade B is the best)

1 t Italian seasoning

pinch salt and pepper

4 small zucchini

1 T extra virgin olive oil (EVOO)

1/2 onion, chopped

2 cloves garlic, minced

8 oz mushrooms, chopped

1 c spinach tightly packed, chopped

1/2 c zucchini "guts", chopped

1/2 c artichoke hearts, chopped

1/2 t Italian Seasoning

Boil water. Rinse quinoa and add to boiling water and salt. Cook for approximately 20 minutes. Preheat oven to 375 degrees. Make tomato sauce by adding tomatoes, maple syrup, Italian seasoning, salt and pepper to a vitamix and mix well. Pour mixture into a large baking pan. Take zucchini and cut off ends and slice in half. Scoop seeds and "guts" of the zucchini out with a spoon and save in a bowl. Place zucchini over tomato sauce.

In sauce pan, saute onions and garlic in EVOO for a few minutes.  Add mushrooms, spinach, zucchini, artichoke hearts, and Italian seasoning. Combine cooked quinoa to mixture. 

Place mixture in zucchini boats. Cover with foil and bake 30 minutes or until zucchini is tender.