In a small saucepan, combine the quinoa with a pinch of salt plus 1 and 1/4 cups water. Bring to a boil and cook for 15 minutes. Turn off the heat then cover with a lid and let sit for at least 10 minues. Fluff with a fork then set aside.

Meanwhile, wash and slice the stems off of each zucchini. Slice each one in half then use a metal teaspoon or a scooper to scoop the inside out, as pictured above.  Grease a 9 x 13" baking dish with one tablespoon of the oil. Brush the inside of the zucchini lightly with the oil then arrange them in the baking dish.

Preheat the oven to 400°F. Once the quinoa is done cooking, add the remaining tablespoon of oil and 1 teaspoon garlic salt (or a mixture of garlic powder and salt) to the pot and stir to combine. Add the halved cherry tomatoes and chopped basil then stir to combine. Spoon the quinoa mixture into the zucchini boats then top with sliced mozzarella. Cover with foil and bake in the oven for 25-30 minutes.

Carefully transfer the zucchini from the baking dish to separate plates and garnish with fresh basil. Serve warm and enjoy!