A delightful Mediterranean-inspired stuffed zucchini recipe featuring quinoa, feta, and sun-dried tomatoes, perfect for a healthy family dinner. This dish is gluten-free and rich in flavor, celebrating fresh seasonal produce.
Inspired by the fresh flavors of Mediterranean cuisine, this recipe incorporates traditional ingredients to create a healthy and satisfying dish.
4 medium zucchinis
1 cup cooked quinoa
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
1/4 cup black olives, sliced
2 tablespoons pine nuts
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
3. In a bowl, combine cooked quinoa, feta cheese, sun-dried tomatoes, olives, pine nuts, olive oil, oregano, basil, salt, and pepper.
4. Fill each zucchini half with the quinoa mixture, pressing slightly to pack the filling.
5. Place the stuffed zucchinis in a baking dish and cover with foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the zucchinis are tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10-12 minutes or until warmed through.
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