Step 1

Preheat oven to 400 degrees F.

Step 2

Mix the parsley, garlic, sun-dried tomatoes, olives, capers, lemon zest, pepper, and ½ teaspoon salt in a large food processor, pulsing about 20 times to get a blended but chunky consistency.

Step 3

Stir the quinoa and nutritional yeast into the parsley mixture.

Step 4

Position two chopsticks or wooden spoons about 2 inches apart and place the zucchini on top.

Step 5

Cut ¼-inch slices of zucchini, being careful not to cut all the way through. Repeat for all 4 zucchini.

Step 6

Spread quinoa mixture between each zucchini slice.

Step 7

Place the stuffed zucchini in a baking dish and spread any remaining quinoa mixture over the top.

Step 8

Bake the stuffed zucchini for 25 minutes until lightly browned.

Step 9

While the zucchini is cooking, combine the tahini, lemon juice, and garlic powder with ½ teaspoon salt and 1 tablespoon water.

Step 10

Top the baked zucchini with tahini sauce before serving.