Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 1 cup cooked quinoa
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions:

  1. Slice each zucchini in half lengthwise. Use a small spoon to scoop out the center flesh, leaving a 1/4-inch (6mm) thick wall around the edge.
  2. Brush the insides of the boats with olive oil and sprinkle with salt. Place them cut-side up on the baking sheet for 5 minutes.
  3. Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent (about 3-4 mins). Add garlic and cook for 30 seconds.
  4. Stir in the black beans, corn, and cooked quinoa.
  5. Stir in tomato paste, oregano, and smoked paprika. Cook for 2 minutes until the mixture is glossy. Remove from heat.
  6. Spoon the mixture generously into each zucchini boat, pressing down lightly.
  7. Top each boat with a blend of mozzarella and Parmesan cheese.
  8. Bake at 400°F (200°C) for 15-20 minutes until the cheese is browned and zucchini is tender-crisp.