Zucchini Quinotto (Zucchini with Quinoa and parmesan cheese)

Joe and I like shredded zucchini and Parmesan cheese baked.  I saw this recipe in Melissa's Run Fast, Eat Slow book and wanted to try it.  It is like a macaroni and cheese substitute.   It would be easier to just make the zucchini, Parmesan cheese shredded yummy dish.

Zucchini Quinotto aka Zucchini with quinoa

3 cups broth
2 Tbsp. butter
1 onion, diced
1/2 tsp. salt
2 cups quinoa, rinsed and drained well
1/2 cup dry white wine
4 zucchinis, grated
1 bulb roasted garlic
1 cup parmesan cheese
grated zest of a lemon
2 Tbsp. lemon juice
1/4 tsp ground pepper
6 fresh basil leaves, thinly sliced

1.  Bring broth to a simmer, turn off heat and cover.
2.  Melt the butter in a large skillet over medium heat.  Add the onion and salt and cook until soft but not brown.
3.  Add the qquinoa and cook und toasted.   The grains will start to crackle.  Add the wine and stir until most of the moisture evaporates.
4.  Ladle 1 cup of the broth over the quinoa, add the zucchini and garlic, and stir until the zucchini softens, 5 to 10 minutes.
5.  Reduce the heat to low.  Once the moisture from the zucchini evaporates, continue adding 1/2 cup of the broth at a time, until the quinoa is cooked through, about 10 minutes.  You'll know it's ready when the individual grains open, exposing a tiny tail.   Depending on how much moisture your zucchini releases, you may not need all the broth.
6.  Add the Parmesan, lemon zest and juice, and pepper and stir to combine.  Once the cheese melts, taste and add more salt and pepper, if needed.
7.  Serve immediately topped with fresh basil.