Start by turning on the oven at 180ºC.
Cut the top of the zucchini and hollow out the center. I like to use a dessert spoon to do this, as the round edges make it perfect. book the inner flesh of the zucchini since we are going to use it in the filling.
Arrange the round zucchini along with the tops in a baking dish. Brush with a little olive oil and season with salt and pepper. Bake the pieces for about 15 to 18 minutes. They should be almost tender when done, and still have a deep green color.
Meanwhile, prepare the filling. Cook the quinoa and brown rice following the recommendations for each cereal and reserve in a bowl.
While the cereals are cooling, we continue to prepare the filling. In a pan with a few tablespoons of olive oil, brown the garlic and onion for a few minutes. Add the reserved zucchini meat and cook about 5 minutes until the moisture evaporates. Add the quinoa, brown rice and mushrooms to the pan and season with the curry, salt and pepper to taste. Stir to integrate the ingredients. Once ready, remove from the heat and finish with the fresh herbs.
When the zucchini has softened, remove from the oven and place the filling mixture inside each round zucchini. Sprinkle with grated cheese, and cover each zucchini with its respective lid. Then take about 15 minutes in the oven until gratin. Once ready, serve hot.