Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides to create boats.
- In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the chopped zucchini insides, cherry tomatoes, olives, and oregano to the skillet. Cook for about 5-7 minutes until softened.
- In a mixing bowl, combine the sautéed mixture with cooked quinoa and feta cheese. Season with salt and pepper.
- Fill the zucchini boats with the quinoa mixture and place them in a baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender.
- Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
- For a vegan option, omit the feta cheese or use a vegan substitute.
- Add some chopped spinach or kale to the filling for extra nutrients.
- These stuffed zucchinis can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg