Vegan Oriental Stuffed Zucchini

• 4 medium zucchini
• 1 medium white onion, chopped
• 1 yellow bell pepper, chopped
• 1 medium carrot, peeled and juliened
• 12 cup sliced mushrooms
• 2 garlic cloves, chopped
• 1 teaspoon fresh ginger, finely minced
• 2 teaspoons vegetable oil
• 1 teaspoon toasted sesame oil
• 12 teaspoon sambal oelek (more or less to taste)
• 1 teaspoon cornstarch
• 2 tablespoons sake
• 12 cup low sodium soy sauce
• 2 cups cooked quinoa (sub cooked brown or white rice if desired)
• 14 cup green onion, thinly sliced on the bias
• salt and pepper

1. Heat oven to 350 degrees.
2. Cut zucchini in half lengthwise and hollow out centers.
3. Place in an oblong baking dish.
4. Heat oils in a large pan over medium heat.
5. Add onion, bell pepper, carrots, mushrooms and a pinch of salt and cook, stirring occasionally, until onions are translucent and vegetables are tender, 5-8 minutes.
6. Add garlic, ginger and sambal and cook 1 minute more.
7. Stir cornstarch and sake together in a small bowl until cornstarch is dissolved.
8. Add cornstarch mixture and soy sauce to pan and stir for 1 minute.
9. Remove from heat.
10. Stir in quinoa and green onion.
11. Season to taste with salt and pepper.
12. Spoon mixture into zucchini halves.
13. Bake 15 minutes, or until zucchini is tender.

zucchini, white onion, yellow bell pepper, carrot, mushrooms, garlic, fresh ginger, vegetable oil, sesame oil, sambal oelek, cornstarch, sake, soy sauce, quinoa, green onion, salt

Taken from www.food.com/recipe/vegan-oriental-stuffed-zucchini-485824 (may not work)