Mediterranean Stuffed Zucchini Boats

Discover a delightful Mediterranean twist on stuffed zucchini with this easy-to-make recipe featuring vibrant flavors. Perfect for a healthy meal, these zucchini boats are filled with a savory mixture of quinoa, sun-dried tomatoes, and feta cheese. Ideal for vegetarians and packed with nutrients.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 medium zucchinis

1 cup cooked quinoa

1/2 cup sun-dried tomatoes, chopped

1/2 cup crumbled feta cheese

1/4 cup chopped fresh parsley

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1 tablespoon olive oil

1 lemon, juiced

Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the zucchinis in half lengthwise and scoop out the center to create boats.

3. In a bowl, combine quinoa, sun-dried tomatoes, feta cheese, parsley, garlic, oregano, black pepper, olive oil, and lemon juice.

4. Fill each zucchini half with the quinoa mixture.

5. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes until tender.

6. Serve warm and enjoy!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.