Description
Mediterranean Stuffed Zucchini is a delicious and healthy dish filled with quinoa, vegetables, and feta cheese, perfect for a light meal or side dish.
Ingredients
- 2 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F.
- Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, feta cheese, olives, red onion, garlic, oregano, basil, salt, and pepper. Mix well.
- Drizzle the olive oil over the zucchini boats and place them cut-side up on a baking sheet.
- Fill each zucchini boat with the quinoa mixture, pressing down gently to pack it in.
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For a spicier version, add red pepper flakes to the filling.
- You can also substitute the quinoa with brown rice or couscous for a different texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg