Preheat oven to 425˚F. Cut each zucchini in half lengthwise. Using melon baller or spoon, scoop out pulp from zucchini, leaving about 1/4-inch border all around.
In bowl, mash half of the chickpeas with potato masher until lightly crushed; add remaining chickpeas, tomatoes, quinoa, 2 tbsp. olive oil, parsley, basil, vinegar, Adobo seasoning, green onions and garlic. Stir in goat cheese and half of the Parmesan.
Stuff chickpea mixture evenly into zucchini halves. Sprinkle remaining Parmesan over top. Transfer to parchment paper-lined baking sheet; drizzle with 1 tbsp. olive oil.
Bake for 20 to 25 minutes or until zucchini is tender, top is golden and filling is heated through. Drizzle with remaining olive oil.
Notes: Use scooped-out zucchini pulp for stocks or soups, or add to pasta sauce.