Baked Summer Zucchini with Israeli Couscous

1 large tender zucchini thick sliced
1 1/2 cups combined req quinoa and Israeli couscous cooled
1/2 cup shiitake mushrooms thin sliced
1/2 cup mustard greens chopped
1 tsp fresh ginger minced
3 cloves chopped garlic
1/4 cup fresh snap peas
1/8 cup chopped lemongrass (use only the bottom 3-4 inches)
1 tbsp toasted sesame oil
Salt and pepper to taste

Directions   In a heated wok on medium high heat coated with olive oil add ginger and garlic and cook for 1 minute.  Add mushrooms and olive oil and cook for 3 minutes then add snap peas, mustard greens and lemongrass cook approximately another 3 minutes and set aside.  In a sauté pan coated with olive oil slice zucchini to desired thickness and allow to brown for 1 minute on each side and set aside. Combine vegetable mixture with quinoa and couscous and check for seasoning. Preheat oven to 375 degrees.  On a baking sheet lined with parchment paper build zucchini tower starting with a zucchini slice, add filling and repeat until desired height (maybe 3-4 slices)..Finish with a zucchini slice and bake for approximately 20 minutes.

Serve immediately topped with chili oil.

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