Zucchini boats with quinoa

Ingredients

For 2 people

• 2 medium zucchini, 14 oz total, halved lengthwise and lightly scooped
• 1 tbsp olive oil
• 1/2 cup dry quinoa
• 1 cup water
• 1/2 cup yellow onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 1 cup cherry tomatoes, quartered
• 2 tsp minced garlic
• 2 tbsp tomato paste
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 2 oz feta cheese, crumbled
• 1 tbsp lemon juice
• 1 tbsp chopped parsley

Method

1. Heat the oven and start the quinoaSet the oven to 425 F. Line a rimmed baking sheet or a 9x13-inch baking dish with foil or parchment for easier cleanup. In a small saucepan, combine 1/2 cup dry quinoa and 1 cup water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 minutes until the water is absorbed. Remove from the heat and keep covered for 5 minutes so the grains finish steaming.
2. Prepare the zucchini boatsWhile the quinoa cooks, halve 2 medium zucchini lengthwise. Use a spoon to scoop out a shallow trough from the center of each half, leaving about 1/4 inch of zucchini around the edges so the shells hold their shape. Chop 1/2 cup of the scooped zucchini flesh finely and reserve it for the filling. Arrange the zucchini cut-side up on the prepared pan and brush the cut surfaces with about 1/2 tablespoon of the olive oil.
3. Par-roast the zucchini shellsSeason the zucchini shells with 1/4 teaspoon of the kosher salt and roast for 10 minutes. This head start keeps the finished boats from becoming watery and gives the edges a little browning before the filling goes in.
4. Build the fillingHeat the remaining 1/2 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup diced onion and 1/2 cup diced red bell pepper and cook for 4 to 5 minutes, stirring often, until the onion turns translucent and the pepper softens. Add the reserved chopped zucchini, 2 tbsp tomato paste, 2 tsp minced garlic, 1 tsp dried oregano, 1/4 teaspoon black pepper, and the remaining 1/4 teaspoon kosher salt. Cook for 2 minutes, stirring and pressing the tomato paste into the vegetables so it darkens slightly and loses its raw taste.
5. Finish the quinoa mixtureStir in 1 cup quartered cherry tomatoes and the cooked quinoa. Cook for 1 to 2 minutes more, just until everything is evenly combined and the tomatoes begin to slump. Take the skillet off the heat and fold in 2 oz crumbled feta, 1 tbsp lemon juice, and 1 tbsp chopped parsley. The filling should look moist but not soupy; if it seems dry, add 1 to 2 tablespoons of water so it mounds easily in the zucchini.
6. Fill and bakeRemove the zucchini shells from the oven and divide the quinoa filling among them, packing it gently into the cavities and mounding it slightly on top. Return the pan to the oven and bake for 12 to 15 minutes, until the zucchini is tender when pierced with a knife and the tops are hot with a few browned spots. If you want more color, broil for 1 minute at the end, watching closely.
7. Rest and serveLet the boats rest for 5 minutes before serving so the filling settles and the zucchini finishes softening from residual heat. Transfer to plates with a spatula, making sure to keep the filling intact. Serve hot with any juices from the pan spooned over the top for extra flavor.