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2 large zucchini, cut lengthwise into 12, 1/4 inch-thick strips
1 teaspoon kosher salt
1 teaspoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup quinoa
1/2 cup tomato sauce
1 teaspoon dried oregano
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 tablespoons non-dairy cream cheese (I used Tofutti)
1 (25 oz) jar marinara sauce (I used PC Sweet Basil)
3/4 – 1 cup shredded Daiya Mozzarella
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1st Keep
 chakley
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7eight9
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