• Cook quinoa according to package instructions.
• Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil.

Prepare the Zucchini Boats:

• Wash and dry zucchini. Slice off both ends and cut each in half lengthwise.
• Scoop out the centers, about 1 to 1½ inches deep. Reserve the scooped-out flesh.

Make the Filling and Bake:

• Coarsely chop raisins and walnuts.
• In a bowl, mix cooked quinoa, walnuts, raisins, ½ cup diced red onion, coriander, pepper, lemon zest, and ½ teaspoon salt.
• Fill the zucchini boats with the quinoa mixture, packing it in tightly. Drizzle with 2 tablespoons of olive oil.
• Place the filled zucchini on the baking sheet, open side up, and bake for 25 minutes or until the zucchini is slightly tender and the top is lightly browned.

Make the Zucchini Purée:

• While the zucchini is baking, heat 2 tablespoons of olive oil in a saucepan over medium heat.
• Sauté the remaining ½ cup red onion for 4–5 minutes until caramelized.
• Lower the heat to medium-low. Add the minced garlic, remaining ¼ teaspoon salt, reserved zucchini flesh, and lemon juice.
• Cook for 10 minutes, stirring regularly, until very soft.
• Blend using an immersion blender or transfer to a regular blender until smooth and creamy.

Serve:

• Serve the baked zucchini immediately with a generous spoonful of the purée on the side or underneath and enjoy!