To make the filling, heat a large skillet or saucepan to medium heat, then add the onions and peppers. Stir until the veggies get soft.

Stir in the garlic, chili powder, and cumin, add the broth, and mix it to deglaze the bottom of the pot.

Add the maple syrup, lime juice, quinoa, and black beans. Stir and bring the ingredients to a simmer. Cover the pot and simmer the filling until the quinoa is tender and most of the liquid is absorbed. This will take 15-20 minutes.

In a small saucepan, whisk all the ingredients for the enchilada sauce. Simmer the sauce on low heat for 15 minutes.

Preheat the oven to 400 degrees F (200 C).

Rinse the zucchinis, trim the stems, and cut them in half lengthwise. Use a small spoon like a measuring or grapefruit spoon to scoop out the seeds and create a cavern in the middle of each zucchini. Place each cleaned half in a baking dish or tray lined with parchment paper.

Finish the filling by adding half the sauce to the quinoa filling. Mix well and then fill each zucchini half with equal filling. Gently press the filling with the back of a spoon so it's packed into the zucchini cavern.

Pour the remaining sauce over the tops of the zucchini and then bake, uncovered, for 25 minutes until the zucchini is soft and the filling is heated through.

While the zucchini bakes, make the avocado salsa by mixing the ingredients in a small bowl. Stir it a few times as it sits, so the flavor builds.

Serve zucchini boats topped with avocado salsa.