Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g), halved lengthwise
  • 2 tbsp (30ml) olive oil
  • 1/4 tsp (1.5g) salt
  • 1 medium yellow onion (approx. 5 oz / 140g), finely diced
  • 2 cloves (6g) garlic, minced
  • 1 red bell pepper (approx. 6 oz / 170g), diced
  • 1 cup (170g) cooked quinoa
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) smoked paprika
  • 1 cup (115g) shredded mozzarella cheese
  • 1/4 cup (30g) grated Parmesan cheese
  • fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) thick wall. Set the scooped-out flesh aside.
  3. Place zucchini boats on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with salt. Roast for 5–8 minutes until slightly softened.
  4. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion and red bell pepper until translucent and tender.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Add the cooked quinoa, drained black beans, and the reserved chopped zucchini flesh.
  7. Stir in dried oregano, smoked paprika, salt, and pepper. Cook for 3–5 minutes until moisture has evaporated.
  8. Spoon the filling generously into each pre-roasted zucchini boat.
  9. Top with shredded mozzarella and grated Parmesan cheese.
  10. Bake in the oven until cheese is melted and golden brown.
  11. Garnish with fresh parsley before serving.