Cook quinoa according to package instructions.

Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.

Wash and dry zucchini. Slice off both ends and cut in half lengthwise.

Scoop about 1 - 1 ½” deep out of the zucchini flesh. Set extra flesh aside for later.

Place zucchini boats open side up on a baking sheet.

Coarsely chop raisins and walnuts.

In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions.

Add coriander, pepper, lemon zest, and ½ teaspoon of salt.

Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible.

Drizzle 2 tbsp/30ml of olive oil over the zucchini.

Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.

While zucchini is baking, prepare the puree.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat.

Caramelize the half cup diced onion in oil for 4-5 minutes, stirring frequently. Reduce heat to med-low.

Add minced garlic, ¼ teaspoon of salt, and scooped out zucchini insides. Stir in lemon juice.

Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender (or transfer to a regular blender/food processor) and puree until light and creamy.

Once zucchini are baked, serve immediately with puree