Preheat oven to 450 degrees. Cut off a thin slice of each of the zucchini lengthwise.

Carefully scoop out the zucchini flesh making sure not to get it to thin on the sides and bottom. You are creating a place to put a filling in.

Place the zucchini flesh in a bowl and set aside.

Spray a baking sheet with a non-stick baking spray and place each zucchini cut side down on the tray.

Spray each zucchini with the non-stick baking spray. Put in oven and bake for 15 min. Remove from oven and turn each zucchini right side up on the tray.

Set aside and turn the oven down to 375 degrees.

Spray a large skillet generously with a non-stick cooking spray.

Add the diced onion and sauté on medium heat until the onion is clear.

Add the diced peppers, corn, diced jalapeno and the reserved zucchini flesh. Sautee until the vegetables are crunchy tender.

Add beans.

Remove from heat and add the seasonings, cooked Quinoa, breadcrumbs and green enchilada sauce. Gently stir to mix well.

Carefully place ½ cup of the filling into each of the roasted zucchini.

Loosely place a piece of foil over the top and bake in a 375-degree oven for 15 – 20 minutes, or until hot.

Remove from oven and transfer to serving platter. Serve hot or warm with the Avocado Aioli drizzled over the top of each.

Place all ingredients into a food processor or blender and process until smooth. Refrigerate until ready to use.