Mediterranean Stuffed Zucchini Boats
These colorful and flavorful Mediterranean Stuffed Zucchini Boats are filled with fresh vegetables and protein-rich quinoa, making them a healthy option for any meal.
Ingredients
Vegetables and Quinoa
- 4 medium medium zucchini, halved and seeds scooped out Use larger zucchini for bigger boats
- 1 cup cooked quinoa Can swap for brown rice or couscous
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1 cup feta cheese, crumbled Can use mozzarella, goat cheese, or a plant-based alternative
- 1/4 cup fresh parsley, chopped
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon dried oregano Add extra spices or herbs like basil or lemon zest for enhanced flavor
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the seeds to create boats.
- In a bowl, mix together cooked quinoa, cherry tomatoes, bell peppers, red onion, feta cheese, parsley, olive oil, oregano, salt, and pepper.
Baking
- Stuff each zucchini half with the mixture.
- Place the stuffed zucchini on a baking sheet and bake for 25-30 minutes until the zucchini is tender.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months. Feel free to experiment with different fillings like olives, spinach, or ground meat for a heartier meal.
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 15gProtein: 8gFat: 15gSaturated Fat: 5gSodium: 400mgFiber: 2gSugar: 3g
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