Un-Stuffed Zucchini

I had an abundance of fresh vegetables from Mia's garden and the farmers market, but wasn't exactly sure how to use all of them. I went to a few of my favorite food blogs for some inspiration (101 Cookbooks & Smittenkitchen) and found a stuffed zucchini recipe that caught my interest. It was full of vegetables, but also cooked in a way that made it more comforting with cheese and bread crumbs. I didn't have all of the ingredients, and when I finally got around to making dinner, I wanted to do something fast. So I altered the recipe and did a "stuffed zucchini" in a sautee pan.
I sauteed some garlic, chopped red onion, and a handful of sliced almonds. Then added the chopped zucchini. Meanwhile I cooked some quinoa in a separate pot. When the quinoa was finished I added about 2 cups to the zucchini mixture, 1/2 c of pesto, drizzle of olive oil and some feta cheese. Mixed it together and served it in bowls. It was delicious and just as comforting as a traditional stuffed zucchini, but cooked in half the time.