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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 375F.
Saute the onion and garlic in a large skillet over medium heat until softened, about 3-4 minutes.
Add the ground bison, season with salt and pepper, and cook until browned, breaking it up as it cooks, about 6-8 minutes.
Stir in the tomato paste and beef stock; simmer until the mixture thickens slightly, about 15-20 minutes.
Fold in the cooked quinoa and half of the mozzarella and parmesan.
Stuff the mixture into the hollowed zucchini and arrange in a baking dish. Top with the remaining cheese.
Cover with foil and bake for 25-30 minutes, then uncover and bake 5-10 minutes more, until the zucchini is tender and the cheese is golden.
Garnish with fresh parsley or cilantro before serving.
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Salt the hollowed zucchini shells and let them sit cut-side up for about 10 minutes before stuffing, then blot dry with a paper towel to prevent them from becoming watery.
Do not pre-cook the zucchini; it bakes alongside the filling, keeping it tender.
The filling can be made ahead and stored in the fridge for up to 2 days.
Fully assembled unbaked boats can be refrigerated for a few hours before baking.
Can I use a different type of meat?
Yes, ground beef or ground turkey can be used instead of bison. If using beef, drain excess fat.
What can I substitute for quinoa?
Cooked white or brown rice can be used as a substitute for quinoa in the same amount.
How do I prevent the zucchini from becoming watery?
Salt the zucchini shells and let them sit for 10 minutes before stuffing, then blot dry.
Can I make this dish ahead of time?
Yes, the filling can be prepared ahead and refrigerated. Assemble the boats just before baking.
How should I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze individually wrapped boats for up to 2 months.
