Romesco Zucchini

Preheat the oven to 425°F. Add zucchini, 2 tsp olive oil, and a pinch of salt to a baking sheet and toss. Bake zucchini, cut side down, 10 minutes. Add grape tomatoes and continue to roast until zucchini is lightly browned and tomatoes are soft, an additional 10 to 12 minutes. Transfer the roasted tomatoes to a small bowl, add red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper, and stir to combine. TIP: Keep the zucchini on the baking sheet for step 5.

Add 1¼ cups water and a pinch of salt to a small saucepan and bring to a boil. Add quinoa, cover, reduce heat to low, and cook until water is absorbed, 10 to 12 minutes. Remove from heat and add lemon zest, lemon juice, and 1 tsp olive oil. Taste and add salt and pepper as needed. Replace lid to keep warm.

Add garlic, breadcrumbs, dried thyme, a pinch of salt and pepper, and 2 tsp olive oil to a small bowl. Toss to combine.

Add Romesco and herb garlic cheese to a medium bowl and stir to combine.

Flip over the zucchini and top with Romesco cashew cheese and breadcrumbs. Return to the oven until breadcrumbs are golden brown, 4 to 6 minutes.

Stir spinach into quinoa. Divide the spinach quinoa between plates. Top with Romesco zucchini with cashew cheese and roasted tomatoes. Bon appétit!