Savory Ground Beef and Quinoa Stuffed Zucchini Boats with Mediterranean Salsa

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating boats.

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Season the beef mixture with 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Mix in 1 cup of cooked quinoa and stir until well combined. Spoon the beef and quinoa mixture into the hollowed zucchini halves, packing it in gently.

Place the stuffed zucchinis on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the zucchinis are tender.

While the zucchinis are baking, prepare the Mediterranean salsa by combining 1 cup of diced tomatoes, 1/2 cup of diced cucumber, 1/4 cup of chopped red onion, 1/4 cup of chopped fresh parsley, the juice of 1 lemon, and 2 tablespoons of olive oil in a bowl.

Season with salt and pepper to taste. Once the zucchinis are done, remove them from the oven and let them cool for a few minutes.

Serve the stuffed zucchini boats topped with the Mediterranean salsa for a fresh and vibrant finish.