Stuffed Zucchini with Quinoa and Herbs

A healthy Balkan-inspired main dish featuring tender zucchini boats filled with a vibrant mix of quinoa, fresh herbs, and vegetables. This nourishing meal is light yet satisfying, and perfect for a wholesome dinner.

Steps

1. Preheat oven to 190°C (375°F). Halve the zucchini lengthwise and scoop out the flesh, leaving about 1/4 inch shell. Chop the scooped flesh and set aside. 2. Cook quinoa according to package instructions. Set aside. 3. Heat olive oil in a pan over medium heat. Sauté chopped onion, garlic, red bell pepper, and reserved zucchini flesh for 3-4 minutes until tender. 4. Add cooked quinoa, parsley, dill, smoked paprika, salt, and pepper. Stir well and cook for 2 minutes. Remove from heat. 5. Fill zucchini boats with the quinoa mixture. Sprinkle with feta cheese if using. 6. Place filled zucchini halves on a baking dish. Drizzle with lemon juice and bake for 20 minutes, until zucchini is tender. 7. Serve hot, garnished with extra herbs if desired.

1 medium zucchini 1/4 cup quinoa 1/2 small red onion, finely chopped 1 clove garlic, minced 1/4 red bell pepper, finely chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 tablespoon olive oil Salt and pepper to taste 1 tablespoon crumbled feta cheese (optional) 1/2 teaspoon smoked paprika Juice of 1/4 lemon