Mushroom-Stuffed Zucchini Boats

Prep: Wash and dry all produce. In a small pot, bring 1 cup water and the broth concentrate to a boil. Cut the zucchini in half lengthwise and scrape out the soft seedy middle with a spoon. (It will look like a boat!) Arrange the zucchini halves on a lightly oiled baking sheet, cut-side down. Broil in the centre of the oven until slightly golden-brown and fork-tender, 10-12 min. (TIP: Keep your eye on them so they don't burn! If a fork easily pierces the zucchini, this means it's ready!)

Cook the quinoa: Meanwhile, add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.

Make the salad: Meanwhile, cut the tomatoes into 1/2-inch cubes. Peel, then finely chop the shallot. Roughly chop the basil leaves. In a medium bowl, combine half the tomatoes, half the basil, 2 tbsp shallot, 2 tsp vinegar and a drizzle of oil. Season with salt and pepper. Set aside.

Cook the mushrooms: Roughly chop the mushrooms. Mince or grate the garlic. Heat a large pan over medium heat. Add the butter, then the remaining shallot. Cook, stirring occasionally, until softened, 4-5 min. Add the mushrooms and garlic. Cook until the mushrooms are golden-brown, 7-8 min. Add the quinoa and remaining tomatoes to the pan. Cook until the mixture is heated through, 2-3 min. Season with pepper.

Assemble the zucchini boats: Spoon the mushroom mixture into the zucchini boats. Sprinkle with Parmesan. Return to the oven and broil until golden-brown and cheese is melted, 3-4 min.