Beef & Quinoa Courgette Boats

These Beef & Quinoa Stuffed Courgettes deliver all the cosy vibes of a baked dinner without the faff. Lean minced beef is cooked with onion, garlic, tomato paste and warm spices, then folded through nutty quinoa for a hearty, high-protein filling. Everything bakes inside tender courgette “boats” and finishes with a sprinkle of melted cheese. It’s a lighter take on classic stuffed veg that still tastes indulgent.

Serves: 1–2 (1 generous main or 2 with a side)

Prep: 10 minutes • Cook: 30–35 minutes • Total: ~40–45 minutes

Oven: 190°C (170°C fan) / 375°F

Equipment: Small saucepan, frying pan, baking dish

Ingredients

• 1 medium courgette (zucchini), halved lengthways

• 50 g quinoa, rinsed

• 100 ml vegetable stock

• 1 tbsp olive oil,

• 120 g lean minced beef (or turkey)

• 1/2 small onion, finely chopped

• 2 garlic cloves, minced

• ½ tbsp tomato paste

• ½ tsp dried oregano

• ⅛ tsp smoked paprika

• Salt & pepper, to taste

• 20 g grated cheddar or Parmesan

Instructions

Preheat the oven

Heat to 190°C (170°C fan). Halve the courgette lengthways, brush with oil, and bake for 8–10 minutes.

Prep the courgette

Let it cool slightly, then scoop out the centre with a spoon, leaving a 1 cm border to form “boats”. Mash the courgette flesh with a fork.

Cook the quinoa

In a small saucepan, combine the rinsed quinoa and stock. Bring to the boil, cover, then simmer gently for 12–15 minutes, until tender and the liquid is absorbed. Fluff with a fork.

Make the filling

Heat the oil in a frying pan over medium heat. Add the onion and cook for 2–3 minutes, until softened, then stir in the garlic for 30 seconds. Crumble in the minced beef, season, and cook for 4–5 minutes, until browned. Stir through the tomato paste, oregano, and smoked paprika; cook for 1 minute. Add the courgette flesh.

Combine

Fold the cooked quinoa into the beef mixture. Taste and adjust the salt and pepper.

Stuff & bake

Spoon the filling into the courgette boats. Top with grated cheese. Bake for 7 minutes, until the cheese is melted and golden.

Finish & serve

Rest for 2 minutes, scatter with chopped parsley, and serve warm.

Tips & Tricks

✅ Scoop neatly: Use a teaspoon or melon baller and leave a 1 cm wall so the boats keep their shape.

✅ Fluffy quinoa: Rinse well and let it steam off the heat for a minute before fluffing.

✅ Lean but juicy: If your mince releases a lot of fat, spoon off excess before adding quinoa so the filling isn’t greasy.

✅ Spice it your way: Add chilli flakes, ground cumin or a pinch of cinnamon for a Middle Eastern twist.

✅ Cheese choices: Parmesan for a salty bite, cheddar for meltiness, or mozzarella for extra stretch.

✅ Serve with sides: Add a leafy salad, garlicky yoghurt, or couscous for two portions.