1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about a 1/4-inch thick shell. Set the scooped-out flesh aside.
3. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. If using ground meat, add it now and cook until browned, breaking it apart with a spoon. If you’re going meatless, skip this step and continue with the next.
6. Chop the reserved zucchini flesh finely and stir it into the pan along with the cooked quinoa (or rice), diced tomatoes, oregano, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until everything is warmed through and mixed well.
7. Remove the skillet from heat and stir in half of the mozzarella cheese.
8. Place the hollowed zucchini halves on the baking sheet. Spoon the filling evenly into each zucchini boat, packing it gently.
9. Sprinkle the remaining mozzarella and Parmesan cheese on top of each boat.
10. Drizzle a little olive oil over the boats to help with browning.
11. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
12. Remove from oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.

My favorite little trick: I often double the filling because my kids love it so much they try to eat it straight from the bowl while I’m still assembling the boats. It’s a good problem to have!