Preheat your oven to 400 degrees F.
In a large bowl, stir together the cooked quinoa, tomatoes, shallot, garlic, parmesan cheese, olive oil, herbs and a generous pinch of salt and pepper. Mix until everything is well combined. Taste the mixture and adjust the seasoning if necessary.
Slice each zucchini in half lengthwise. With a spoon, scoop out the center to create a well in each half.
Sprinkle each hollowed zucchini with salt, pepper, and a touch of garlic powder for extra flavor.
Drizzle each boat with balsamic glaze.
Fill each zucchini half generously with the quinoa mixture, packing it in to ensure every bite is flavorful. Top each filled boat with cubes of mozzarella cheese.
Arrange the stuffed zucchini boats on a baking sheet and place them in the preheated oven. Bake for 20 to 25 minutes, or until the cheese is melty and bubbly, and the zucchini is tender.
Once baked, remove from the oven and sprinkle with extra parmesan cheese and fresh herbs. Drizzle with additional balsamic glaze if desired.
