Preheat your oven to 400°F (200°C) and prepare a baking dish by lightly greasing it with cooking spray.

Carefully slice your medium or large zucchinis in half lengthwise. Scoop out the flesh to create hollow ‘boats’. Drizzle with olive oil and sprinkle with salt, pepper, and Italian herbs before placing them in the prepared baking dish.

In a small saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat and cover, simmering for about 15 minutes until fluffy. Fluff with a fork and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 4 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Add the rinsed chickpeas, chopped sundried tomatoes, halved cherry tomatoes, and fresh spinach. Season with salt, pepper, and Italian seasoning, then simmer for around 10 minutes.

Mash a portion of the chickpeas in the vegetable mixture. Stir in cooked quinoa and pour in marinara, mixing until combined.

Spoon the filling into each hollowed zucchini half, pressing lightly. Sprinkle shredded mozzarella on top.

Bake in the preheated oven for 20-25 minutes until zucchinis are tender and cheese is bubbly.

Remove from the oven, let cool for a few minutes, and garnish with fresh basil before serving.