4 medium zucchinis

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper, diced

1 cup diced tomatoes (fresh or canned)

1 cup cooked quinoa or rice

1 cup cooked and shredded chicken (optional, omit for vegetarian version)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/2 cup shredded mozzarella cheese (optional, omit for vegan version)

Fresh parsley for garnish (optional)

Preheat your oven to 375°F (190°C).

Slice each zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch border around the edges. Reserve the scooped-out flesh.

Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until softened, about 3-4 minutes.

Add diced bell pepper and cook for another 2-3 minutes.

Chop the reserved zucchini flesh and add it to the skillet. Cook for 3-4 minutes until softened.

Stir in diced tomatoes, cooked quinoa or rice, shredded chicken (if using), dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through and well combined.

Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper or lightly greased.

Spoon the quinoa mixture into each zucchini half, pressing gently to pack it in.

If using, sprinkle shredded mozzarella cheese over the top of each stuffed zucchini.

Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.

Nutritional Information:

Calories per serving: Approximately 200-250 calories.

Protein per serving: Approximately 10-15 grams.

Garnish with fresh parsley if desired.