Preheat the oven to 425 F/ 20 C/ gas mark 7. Cut the zucchinis in half lengthways and scoop out the pulp leaving around 5 mm thickness around the edges (use a spoon or a melon baller to do this). Finely chop 2/3 of the pulp and set aside (you can add the remaining pulp to another dish, such as pasta sauce for example).
Place the zucchini halves (open side up) on a baking tray, season with a bit of salt and pepper, drizzle with a little olive oil and bake for 15 minutes. In the meantime prepare the stuffing mixture.
In a bowl combine the blackberries, quinoa, garlic, coconut milk, coriander, zucchini pulp, almond flakes, salt and pepper. Stir thoroughly. Remove the zucchini halves from the oven, stuff with the mixture and bake for another 15 minutes.
Serve hot or cold. Drizzle with a bit of oil and/or lemon juice, sprinkle with fresh cilantro and enjoy!