Bruschetta Quinoa Zucchini Boat – Fustini's Oils & Vinegars

Ingredients

• 1 ½ cups cooked quinoa
• 1 pint tomatoes, halved or quartered
• 1 shallot, diced
• 4 garlic cloves, minced
• ¼ cup finely grated parmesan cheese, plus extra for sprinkling
• 2 tablespoons Fustini's Pesto olive oil
• 2 tablespoons chopped herbs, like basil or parsley, plus more for sprinkling
• kosher salt and pepper
• 4 medium zucchini, sliced in half lengthwise
• Fustini's balsamic glaze or Riserva balsamic, for drizzling
• 4 ounces fresh mozzarella cheese, chopped