Description
Enjoy a taste of the Mediterranean with these flavorful stuffed zucchinis. Filled with a delicious mixture of quinoa, feta cheese, olives, and cherry tomatoes, these zucchini boats are a perfect vegetarian and gluten-free dish for any occasion.
Ingredients
Scale
Zucchini:
- 4 medium zucchinis
Filling:
- 1 tablespoon olive oil
- 1/2 small red onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup cooked quinoa or couscous
- 1/2 cup cherry tomatoes (chopped)
- 1/3 cup crumbled feta cheese
- 1/4 cup Kalamata olives (chopped)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchinis: Slice each zucchini in half lengthwise and scoop out the center to create boats. Place on a baking sheet, brush with olive oil, salt, and pepper, and bake for 10 minutes.
- Prepare filling: Sauté onion and garlic, then mix with quinoa, tomatoes, feta, olives, parsley, lemon juice, oregano, salt, and pepper.
- Fill zucchinis: Spoon the filling into the pre-baked zucchini boats and bake for 15–20 minutes.
- Serve: Garnish with parsley and serve warm.
Notes
- To make this vegan, omit feta or use a dairy-free alternative. Add chickpeas or pine nuts for more protein and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 5g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
