Quinoa And Mushroom Stuffed Zucchini

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1 cup quinoa

2 cups chicken stock (optional)

1/3 cup pinenuts

4 zucchini, cut in half along their length

4 large garlic cloves, minced

2 medium shallots, chopped

Stems of three large portabella mushrooms, chopped

Olive oil

Fresh sage leaves

Fresh rosemary

Fresh or dried thyme leaves

Salt and pepper

1 cup whole-milk ricotta

Parmesan cheese

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