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.