Baked zucchini with Greek sautéed vegetables

Preheat the oven to 180º.

Cut each zucchini in half lengthwise and, using a spoon, remove most of the flesh, leaving 1.5 cm thick shells.

Chop the zucchini flesh and set aside.

Place zucchini 'shells' on a baking sheet; sprinkle with salt and pepper. Bake until zucchini begins to soften (about 10 minutes).

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and oregano. Sauté, stirring occasionally, until the onion begins to soften (about 5 min).

Remove from heat and mix with the quinoa, tomatoes, olives and feta cheese. Divide the mixture among the zucchini shells.

Turn on the oven broiler and place the rack at about 20cm. Roast the zucchini until lightly browned (about 5min).