Mediterranean Stuffed Zucchini
Looking for a delicious way to enjoy your summer zucchini harvest? These Mediterranean Stuffed Zucchini boats are a game-changer. I've combined classic Mediterranean flavors with tender zucchini to create a dish that's both nutritious and satisfying. Whether you're looking for a light main course or a show-stopping side dish, this recipe delivers vibrant flavors while keeping things healthy.
Ingredients
- 4 medium zucchini
- 1 cup cooked quinoa
- 1 cup cherry tomatoes diced
- 1/2 cup crumbled feta cheese
- 1/3 cup Kalamata olives chopped
- 1/4 cup red onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch border around the edges. Chop the scooped flesh and set aside.
- Brush the zucchini boats with olive oil and season with salt and pepper. Place them cut-side up on the prepared baking sheet.
- In a large bowl, combine the chopped zucchini flesh, cooked quinoa, tomatoes, feta, olives, red onion, garlic, lemon juice, oregano, and cumin. Mix well.
- Divide the mixture evenly among the zucchini boats, pressing gently to pack the filling.
- Bake for 20-25 minutes, until the zucchini is tender and the filling is heated through.
- Garnish with fresh parsley before serving.