Preheat the oven to 375°F /190°C. Lightly grease with oil a 13 x 9 baking tray and set aside.
For the Pico de Gallo: In a bowl, combine diced tomato, red onion, chopped cilantro, zest of 1 lemon, zest of 1 lime, scallions and lime juice. Mix it up, season and set it aside.
In a large bowl mix cooked quinoa and pico de gallo. Add a glug of olive oil and season to taste.
Trim the zucchini ends and cut them in half lengthwise.
With the help of a melon scoop, scoop the flesh out of the zucchini (you can add it to the quinoa filling or in salads).
Fill the zucchini boats with the quinoa mix, and arrange them on the prepared baking tray.
Sprinkle with mozzarella cubes on top and a drizzle with little extra-virgin olive oil.
Bake in the oven for about 10 minutes, until the cheese is melted and the zucchini are slightly crispy.
Allow the zucchini boats to cool for 5-10 minutes then top them with fresh basil and serve. Store leftovers in an airtight container for up to 2 days.