Zucchini Slippers

The Perfect Fit
My scrumptious zucchini  "slippers" are stuffed with everything under the sun from artichokes to tomatoes to quinoa. This is a variation of a recipe I found in Women's Health magazine and it makes the perfect vegetarian meal. Nutritional yeast is described by many as a new super food but if you're not a fan, just substitute with an additional 1.5 tsp. of Parmesan.

Zucchini Slippers
Gluten Free
Serves Two

Ingredients--
2 tbsp. quinoa
2 medium zucchini
8-9 quartered artichoke heart pieces (just buy them in a can prequartered)
1 garlic clove
1/3 cup diced tomatoes, not drained
2.5 tsp. grated Parmesan cheese, divided
1.5 tsp. nutritional yeast
1 tbsp. fresh gluten free breadcrumbs

1. Cook the quinoa according to package directions. Set aside

2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spritz with nonstick spray.

3.Cut zucchini in half lengthwise and use a spoon to scoop out seeds and flesh, leaving a 1/4-inch-thick shell and reserving the flesh.

4. Place zucchini shells on baking sheet and spray tops with nonstick spray. Season with salt and pepper. Bake for 10 minutes, then set aside.

5. While the zucchini is baking, chop the reserved zucchini and artichokes, then place in a medium bowl. Stir in garlic and combine.

6. Spray a medium nonstick skillet with nonstick spray and heat over medium heat.  Cook zucchini mixture for 3-5 minutes or until zucchini is softened. Remove from heat.

7. Stir in cooked quinoa, tomatoes,  1.5 tsp Parmesan cheese, nutritional yeast, and bread crumbs.

8. Fill each zucchini shell with filling. Top zucchini with remaining 1 tsp. of Parmesan cheese.

9. Return to oven and bake for 20 minutes, or until filling is heated through.

Nutrition Information-- Approximately 130 calories per serving (2 zucchini halves)