What do we need:

• 4 medium zucchini, about 2 lbs
• 2/3 cup cooked, cooled quinoa
• 1 Tbsp capers, drained
• 1/4 cup smoked sun-dried tomatoes, minced*
• 1/2 cup finely chopped (jarred) roasted red bell pepper, about 1/2 pepper
• 1/4 cup packed Italian (flat leaf) parsley, chopped
• 2 tsp red wine vinegar
• 2 tsp extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt

Steps:

• Preheat your broiler.
• Using a sharp knife, cut one of the  zucchini lengthwise about 1/2 inch in from the edge of the squash.
• Set the smaller part of the squash aside.
• Using a melon-baller or small spoon, carefully scoop out most of the squash’s insides.
• Set the scooped-out flesh aside with the other remnants. Repeat with the remaining squash.
• Then roughly chop the remaining bits of zucchini and place into a large bowl; set aside.
• Place the hollowed-out zucchini on a cookie sheet, cut side up.
• Sprinkle with a pinch of salt and spray lightly with cooking spray.
• Broil for 5 minutes, then turn over carefully and broil for another 5 minutes.
• Remove from the oven and set aside to cool.
• Put the remaining ingredients in the bowl with the chopped zucchini flesh.
• Mix gently, but well, and allow to sit while the roasted zucchini cool to room temperature (at least 30 minutes).
• Carefully spoon a few tablespoons of the quinoa salad into each pepper.
• Serve the remaining salad on the side or refrigerate and save for the next day.

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