Lentil and Quinoa Stuffed Zucchini Boats

Ingredients

• 4 medium Zucchini, halved lengthwise
• 1 cup Lentils, cooked
• 1 cup Quinoa, cooked
• 1 cup Tomato, diced
• 2 cups Spinach, chopped
• 3 cloves Garlic, minced
• 1/2 cup Onion, diced
• 1/4 cup Parmesan cheese, grated
• 1 tbsp Olive oil
• Salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Scoop out the flesh of the zucchini halves, leaving about 1/4 inch of the shell. Chop the zucchini flesh and set aside.