Preheat the oven to 350°F. Lightly grease a 13 x 9 baking dish and set aside.

If husks are not removed: add the hazelnuts to a dry skillet over medium heat. Toast until skins have started to brown and are loosening from the nut. Remove pan from heat and transfer nuts to a paper towel lined plate. Rub the hazelnuts between the paper towels to remove the skins. Don't worry if not all the skins are removed - just as many as you can.

In a large mixing bowl, add quinoa and herbs. Add the hazelnuts and stir everything together.

Add the lemon juice, olive oil, salt and pepper and toss to combine. Taste and add more salt and pepper as needed.

Chop the little ends off the zucchini, then slice them lengthwise. With a spoon, scoop out the insides (seeds, etc.) to form little boats. You should have 8 total.

Place the boats in the baking dish then stuff each with quinoa (the amount will vary depending on the size of your zucchini).

Bake the zucchini for 20 - 25 minutes until the quinoa is starting to brown and the zucchini has softened.

While the zucchini is baking, whip up the tahini sauce. Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until smooth and creamy. If too thick, add more water 1 tablespoon at a time until you reach your desired consistency. Set aside until you're ready to serve.

Remove the zucchini from the oven and let sit for 5 minutes. When ready to serve, drizzle with tahini sauce.