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To craft the perfect Beef & Quinoa Stuffed Zucchini, you need to prepare the zucchini correctly. Start by selecting firm zucchinis, approximately 6-8 inches long, which will provide a sturdy base for stuffing. To hollow them out, use a sharp knife or a melon baller.

Beef and Quinoa Stuffed Zucchini

Discover the delicious and nutritious Beef & Quinoa Stuffed Zucchini Delight, a vibrant meal that combines tender zucchini, seasoned ground meat, and fluffy quinoa for a hearty bite. This dish is customizable and caters to various dietary preferences, making it perfect for everyone. Packed with vitamins, protein, and fiber, it’s a fantastic way to sneak in veggies while impressing family and friends. Get ready to savor a wholesome culinary experience!
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Ingredients
  

4 medium zucchinis

1 lb ground beef (or lean ground turkey for a lighter option)

1 cup cooked quinoa

1 small onion, diced

3 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon dried oregano

Salt and pepper to taste

½ cup shredded mozzarella cheese (optional)

Fresh basil or parsley for garnish

Instructions
 

Preheat the Oven: Begin by setting your oven to preheat at 375°F (190°C).

    Prepare the Zucchini: Take each zucchini and slice it in half lengthwise. Use a spoon to gently scoop out the seeds and flesh, creating a hollowed-out boat shape while leaving approximately a 1/4-inch border intact. Make sure to reserve the scooped-out flesh; this will enhance the filling.

      Cook the Beef Mixture: In a large skillet, heat over medium heat. Add the ground beef and cook it, breaking it into smaller pieces with a spatula until fully browned, about 5-7 minutes. If there's excess fat, drain it carefully.

        Add Aromatics: Stir in the diced onion and minced garlic into the skillet. Sauté the mixture until the onion becomes translucent and fragrant, which should take about 3-5 minutes.

          Incorporate the Reserved Zucchini Flesh: Take the reserved zucchini flesh, chop it finely, and add it to the skillet with the beef mixture. Cook everything together for an additional 2-3 minutes until the zucchini flesh softens.

            Season and Combine: Mix in the cooked quinoa, diced tomatoes, smoked paprika, cumin, oregano, and season the mixture with salt and pepper according to your taste. Allow it to simmer on low for about 5 minutes, giving the flavors time to meld together beautifully.

              Stuff the Zucchini Halves: Arrange the zucchini boats in a suitable baking dish. Carefully spoon the beef and quinoa filling into each boat, pressing down lightly to pack them well.

                Top with Cheese: If you love cheesy goodness, sprinkle the shredded mozzarella cheese generously over the top of the stuffed zucchinis.

                  Bake: Cover the baking dish with aluminum foil and place it in the preheated oven to bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is bubbly and golden brown.

                    Garnish and Serve: Once baked, take the dish out of the oven and let it cool for a few minutes. Finally, garnish with fresh basil or parsley before serving to add a pop of color and flavor.

                      Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                        - Presentation Tips: Serve the stuffed zucchinis on a rustic wooden board or a bright-colored plate, and add a drizzle of balsamic reduction around the plate for an elegant touch.