Ingredients:

  • 2 large zucchinis (about 1 lb / 450 g)
  • Olive oil, for drizzling
  • 1 lb (450 g) ground beef (or ground turkey for a lighter option)
  • 1 cup (150 g) cooked quinoa or rice
  • 1 cup (150 g) marinara sauce
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (oregano, basil)
  • 1/2 cup (50 g) shredded mozzarella cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchini in half lengthwise and scoop out the insides with a spoon, creating a boat shape; reserve the scooped flesh.
  3. In a skillet over medium heat, add olive oil and sauté onions until translucent.
  4. Add garlic and cook for an additional minute.
  5. Add the ground beef and cook until browned; drain excess fat.
  6. Stir in the reserved zucchini flesh, cooked quinoa/rice, marinara sauce, herbs, salt, and pepper.
  7. Mix in half of the mozzarella cheese until melted.
  8. Stuff the zucchini halves with the filling mixture, pressing gently to pack.
  9. Place the stuffed zucchini in a baking dish, drizzle with olive oil, and cover with foil.
  10. Bake for 25 minutes, then remove the foil, top with remaining cheese, and bake for an additional 5-10 minutes until cheese is bubbly and golden.
  11. Serve warm, garnished with fresh basil or parsley, if desired.