Seafood-stuffed zucchini

SEAFOOD STUFFED ZUCCHINI

1 large zucchini (but not nuke zuke)

2 tbsp olive oil

1 small onion

½ bell pepper

1 cup kale – torn into small pieces

3 cloves garlic (in my opinion there isn’t enough garlic in a dish unless your breath burns your own eyes when you’re done eating; you may want to use less garlic)

Fresh sage and oregano

1 pound crab -or-  1 pound shrimp -or- any desired combination

½ cup quinoa flakes

1 egg

Black pepper to taste

Shredded parmesan

Preheat oven to 350.  Cut zucchini in half width-wise then in half length-wise.  Hollow out inside until walls and bottom are 1/2 inch thick (should look like little green canoes minus the bow and stern).  Boil in water until softened but not mushy.  Meanwhile, dice and sauté onion, pepper and kale then add herbs and garlic toward the end of sauté.  Transfer all vegies from pan to mixing bowl combine pepper, crab and shrimp, quinoa flakes and egg.  Place zucchini boats in a baking pan then fill with seafood mixture.   Top with cheese and bake for 15 minutes until cheese starts to brown