It's zucchini season! Curry and Garam Masala spice give these stuffed zucchinis the perfect kick.
Preheat oven to 375 degrees.
Brown the onion and garlic in vegetable broth.
Add chopped peppers, mushrooms and tomato and heat until mushrooms are soft.
While the mixture is cooking, slice the zucchini in half length-wise and carefully scoop out the middle to create a hollow. Cut-up the scooped out squash and add to the onion, mushroom, tomato mixture.
Add the quinoa and spices, combine well and stir in basil and sunflower seeds.
Spoon the quinoa stuffing into the zucchini boats. Place on baking sheet covered with parchment paper or silicone mat.
Bake 375 degrees for 30 minutes.
Serve with a baked yam, corn on the cob and steamed spinach - it's the perfect summertime dinner.