Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 cup cooked quinoa
  • 1 cup finely diced carrots
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the zucchinis in half lengthwise.
  2. Using a spoon or melon baller, scoop out the center flesh, leaving a 1/4-inch thick wall. Brush the insides with olive oil and a pinch of salt; roast face-down for 5 minutes to pre-set the shape.
  3. Heat 2 tbsp olive oil in a skillet over medium heat. Add the onion, carrots, and bell pepper, sautéing until translucent and fragrant (about 5 minutes).
  4. Stir in the minced garlic and oregano, cooking for another 60 seconds until fragrant.
  5. Remove from heat and stir in the cooked quinoa, lemon juice, and fresh parsley.
  6. Flip the pre-roasted zucchini boats over and generously heap the filling into each cavity, pressing down slightly.
  7. Top each boat with crumbled feta cheese, grated Parmesan cheese, and a sprinkle of paprika.
  8. Bake until the cheese is melted and mahogany-colored and the zucchini is tender.