Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet or large dish with parchment for easy cleanup.

Cook the quinoa: Rinse 3/4 cup quinoa under cold water. Combine with 1 1/2 cups water and a pinch of salt in a small pot. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Turn off heat and let it sit, covered, 5 minutes. Fluff with a fork.

Prep the zucchini boats: Slice the zucchini lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch border to form “boats.” Season the cut sides with salt and pepper, and brush with a little olive oil. Place cut-side up on the baking sheet.

Par-bake the zucchini: Bake the empty boats for 8–10 minutes to soften slightly. This helps prevent soggy zucchini and keeps the filling from drying out.

Sauté the veggies: While the zucchini bakes, heat 1–2 tablespoons olive oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic, corn, and spices. Cook 1–2 minutes until fragrant.

Build the filling: In a large bowl, combine cooked quinoa, sautéed veggies, beans, and tomatoes. Add lemon or lime zest and a squeeze of juice. Season with salt and pepper. Stir in chopped herbs. Taste and adjust—you want a bright, savory filling.

Stuff the boats: Spoon the mixture into the par-baked zucchini, packing it slightly. If using cheese, sprinkle on top.

Bake to finish: Return the stuffed zucchini to the oven and bake 12–15 minutes, until the zucchini is tender and the top is lightly golden. If you want extra color, broil for 1–2 minutes at the end.

Top and serve: Add a final squeeze of citrus, extra herbs, and any toppings like crumbled feta, toasted pepitas, or a spoonful of yogurt. Serve warm.