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.