Zucchini stuffed with quinoa and walnuts served with a creamy puree made from the cooked zucchini insides. Can be elegant or every day. Great with a simple side salad.
Preheat oven to 375°F. Line a baking sheet with aluminum foil.
Cook quinoa according to package instructions. Set aside.
Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
Scoop about 1 - 1 ½” deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
Coarsely chop raisins and walnuts.
In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions. Add coriander, pepper, lemon zest, and ½ tsp salt.
Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tbsp of olive oil over the zucchini.
Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
While zucchini is baking, prepare puree.
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Caramelize ½ cup diced onion in oil for 4-5 minutes, stirring frequently.
Reduce heat to med-low. Add minced garlic, ¼ tsp salt, and scooped out zucchini insides. Stir in lemon juice.
Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
When zucchini are baked, serve immediately with the puree on the side as a sauce.
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