Quinoa Stuffed Zucchini

Instructions

1. 1
   Preheat your oven to 180°C (350°F).
2. 2
   Wash the zucchinis thoroughly, trim the ends, and slice them in half lengthwise.
3. 3
   Using a small spoon, carefully scoop out the center flesh of the zucchinis to create a boat shape. Finely chop the extracted flesh and set it aside.
4. 4
   Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3 minutes until translucent.
5. 5
   Add the diced tomatoes, corn kernels, and the chopped zucchini flesh to the skillet. Cook for 5 minutes until the vegetables soften.
6. 6
   Stir the cooked quinoa into the skillet. Season with garlic powder, dried cilantro, salt, and black pepper to taste. Mix well for 2 minutes to combine flavors, then turn off the heat.
7. 7
   Arrange the zucchini boats on a baking sheet. Generously stuff each boat with the quinoa mixture, pressing down gently.
8. 8
   Bake at 180°C for 15-20 minutes, until the zucchini shells are tender when pierced with a fork but still hold their shape beautifully.
9. 9
   Remove from the oven, arrange on a serving plate, and garnish by scattering fresh cilantro leaves across the top before serving, exactly like the image.