Stuffed Zucchini with Quinoa, Spinach, and Roasted Cherry Tomatoes :

Ingredients:

• 2 medium zucchinis

• 1 cup cooked quinoa

• 1 cup spinach (fresh or frozen)

• 1/2 cup cherry tomatoes (halved)

• 1 tablespoon olive oil

• 1 tablespoon balsamic vinegar (optional, for roasting tomatoes)

• 1/4 cup crumbled feta cheese

• 2 tablespoons fresh parsley, chopped (for garnish)

• Salt and pepper to taste

Instructions:

1. Prepare the zucchini:

   • Preheat your oven to 375°F (190°C).

   • Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create a hollow space, leaving about 1/4-inch of the outer flesh intact.

   • Drizzle the zucchini halves with a little olive oil, and season with salt and pepper. Place them on a baking sheet and set aside.

2. Prepare the quinoa:

   • Cook the quinoa according to package instructions. Once cooked, set it aside to cool slightly.

3. Prepare the filling:

   • In a skillet, heat a tablespoon of olive oil over medium heat.

   • Add the spinach and cook until wilted (about 2-3 minutes), then remove from heat and set aside to cool slightly.

   • In a mixing bowl, combine the cooked quinoa, sautéed spinach, and a pinch of salt and pepper. Stir well to combine.

4. Roast the tomatoes:

   • In a separate bowl, toss the halved cherry tomatoes with a tablespoon of olive oil and balsamic vinegar (optional).

   • Spread the tomatoes on a baking sheet and roast them in the preheated oven for about 10-12 minutes, or until they start to soften and caramelize.

5. Stuff the zucchinis:

   • Once the zucchini halves are ready, stuff them with the quinoa-spinach mixture, pressing gently to fill the cavity completely.

6. Bake the stuffed zucchinis:

   • Place the stuffed zucchinis in the oven and bake for about 15-20 minutes, or until the zucchini is tender and the filling is warmed through.

7. Assemble and garnish:

   • Once the zucchinis are done, remove them from the oven. Top each stuffed zucchini with roasted cherry tomatoes, crumbled feta cheese, and a sprinkle of fresh parsley for garnish.

8. Serve:

   • Serve the stuffed zucchini warm, as a side dish or a light main course.