Warm Quinoa and Zucchini-stuffed Tomatoes

Preheat the oven to 375°F (190°C). Rinse 3/4 cup of quinoa under cold water, then combine with 1 1/2 cups of water in a saucepan and bring to a boil; reduce heat, cover, and simmer until the water is absorbed and the quinoa is fluffy.

While the quinoa cooks, slice the tops off the tomatoes and carefully scoop out the pulp and seeds using a spoon, creating hollow shells; reserve the pulp for the filling. Season the inside of each tomato lightly with salt and turn upside down on a paper towel to drain excess moisture.

Heat olive oil in a skillet over medium heat and sauté the diced onion until softened and translucent, about 3 to 4 minutes. Add the shredded zucchini and cook for an additional 2 to 3 minutes until slightly tender and any excess moisture has evaporated.

In a large mixing bowl, combine the cooked quinoa, sautéed onion and zucchini, reserved tomato pulp, breadcrumbs, currants or raisins, grated Parmesan cheese, lemon juice, Italian seasoning, paprika, salt, and black pepper. Stir all ingredients together until evenly incorporated.

Spoon the quinoa filling generously into each hollowed tomato shell, pressing lightly to pack the filling and mounding it slightly at the top. Sprinkle a pinch of additional Parmesan cheese and breadcrumbs over the top of each stuffed tomato.

Arrange the stuffed tomatoes upright in a lightly oiled baking dish so they are snug and stable. Drizzle a small amount of olive oil over each tomato and place the dish in the preheated oven.

Bake the stuffed tomatoes for 20 to 25 minutes, or until the tomato skins are tender and slightly wrinkled and the tops of the filling are golden brown. Remove from the oven and allow to rest for 5 minutes before serving.