Savory Mushroom-Stuffed Zucchini

Instructions

1. 1

   Preheat your oven to 375°F (190°C). This will get everything nice and toasty.

2. 2

   While the oven warms up, slice the zucchinis in half lengthwise and scoop out the insides using a spoon, leaving about 1/4 inch of flesh. Set the scooped-out flesh aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Add the chopped mushrooms to the skillet and cook until they're tender and have released their moisture, about 6-8 minutes.

6. 6

   Chop up the reserved zucchini flesh and add it to the skillet along with the cooked quinoa, nutritional yeast, chopped parsley, lemon juice, salt, and pepper. Stir everything together and let cook for another 2-3 minutes.

7. 7

   Once the filling is ready, generously spoon it into the hollowed-out zucchini halves, packing it in nicely.

8. 8

   Place the stuffed zucchinis on a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the zucchinis are tender.

9. 9

   Let them cool for a few minutes before serving. Enjoy your savory mushroom-stuffed zucchinis warm or at room temperature!