Veggie Stuffed Zucchini Boats

I made this recipe with my friend April last night, who also helped get the awesome picture of this delicious dish! It was inspired by the recipe referenced below but I did make a couple of tweaks to it. This recipe was helped by the fact that it is zucchini season! The zucchini's were from the market and were delicious and I really liked the stuffing as well. This was a tasty, healthy, and relatively easy dish.

Recipe Inspiration: http://lowfatveganchef.com/vegan-quinoa-stuffed-zucchini-boats/

Ingredients:
2 cups of pre-cooked brown rice (we used seeds of change microwaveable brown basmati rice)
1/2  cup of crushed walnuts
3 large garlic cloves, minced
1 green apple, diced
1/2 cup of vegetable broth
4 celery stalks, chopped
1 onion, diced
12 baby carrots, chopped
4 large zucchini
1.5 tsp of oil (we used coconut oil)
1 tbsp of greek seasoning (which had dried lemon peel, basil, parsley, thyme, onion powder)
salt and pepper to taste

Instructions:
1. Slice zucchini in half, length wise, to make the boats.
2. Take a spoon and scoop out the flesh of the zucchini to make a pocket for the stuffing. Discard the flesh in a small bowl to use for the stuffing.
3. Once the zucchini's have had the inside removed, set them aside on a cooking sheet with foil and pre-heat the oven to 375.
4. Heat 1 tsp of olive oil in a large saute pan
5. Add minced garlic cloves to the heated oil and saute until fragrant, about 2-3 minutes.
6. Add apple, onions, carrots, and celery to the pan and saute for 2-3 minutes.
7. Add 1/2 cup of vegetable broth, zucchini flesh, and greek seasoning mix to the vegetables. Continue to saute for another few minutes.
8. Once the vegetables look pretty well softened, add the crushed walnuts and pre-cooked rice to the pan and mix together.
9. Add salt and pepper to taste to the mix and turn off heat.
10. Lightly sprinkle salt and pepper on the zucchini boats before adding the stuffing mixture.
11. Use a large spoon and add the stuffing in all of the zucchini boats.
12. Put baking sheet in the 375 degree oven for 25-30 minutes. If you like zucchini a little crisper and crunchier I suggest 25 minutes, but you like soft zucchini I would cook it for 30-35 minutes.