Cut the zucchini in half lengthways and hollow out by scooping out the seeds and flesh. Be careful not to go all the way through to the skin. Set aside the scooped out flesh and seeds in a bowl to use for the filling.
Place the zucchini halves on a baking tray with the cut-side facing upwards. Brush lightly with olive oil and set aside.
Prepare the Filling
Place a frying pan on medium heat and add the oil. Once the oil begins to shimmer, add the chopped onions and ginger and cook stirring occasionally.
While the onion cook, chop the scooped out zucchini seeds and flesh.
When the onions become soft and translucent then add the salt, chilli flakes, turmeric and cook until aromatic (approx 1-2 minutes).
Stir in the walnuts, cumin powder, smoked paprika and herbs and mix until blended. Remove the pan from heat and slightly mash the mixture until half the beans are smashed.
Bake the Zucchini Boats
Divide and stuff the mixture into each zucchini boat. Cover lightly with foil and bake in preheated oven for 20-25 minutes or until the zucchini boats are cooked. Remove from heat and sprinkle with the almond flour and place under broil until the almond flour is golden. Serve immediately.
Cook to your preference. I like my zucchini a bit al dente but you may cook it according to your taste.