Description
A delicious and healthy dish celebrating Mediterranean flavors in a stuffed zucchini.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and prepare the zucchinis by slicing them in half lengthwise and scooping out the centers.
- Sauté the onion and garlic in olive oil until translucent.
- Add cherry tomatoes, olives, and reserved zucchini flesh, cooking for 5 minutes.
- Mix in cooked quinoa, feta, oregano, salt, and pepper until combined.
- Stuff zucchini halves with the mixture and bake for 25-30 minutes until tender.
Notes
Zucchini boats can be made ahead of time and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
Nutrition
- Calories: 250 kcal
- Sodium: 300 mg
- Protein: 8 g