Mediterranean Quinoa Stuffed Zucchini is a delightful dish that brings vibrant flavors to your table with minimal fuss. This recipe is a healthy, veggie-packed meal that's perfect for any night of the week. It's a great way to enjoy the taste of the Mediterranean without leaving your kitchen.
Zucchini: These are the perfect vessels for stuffing, offering a mild flavor that complements the filling beautifully. Quinoa: A protein-packed grain that provides a nutty base for the stuffing. Feta cheese: Adds a creamy, tangy kick that enhances the Mediterranean vibe. Sun-dried tomatoes: Their concentrated flavor brings a sweet and savory dimension. Black olives: They provide a briny, rich depth to the dish. Pine nuts: Toasted and nutty, they add a delightful crunch. Olive oil: Used to bind the filling and add a touch of richness. Oregano and basil: Essential herbs that infuse the dish with aromatic, earthy notes. Salt and pepper: Simple seasonings to enhance all the flavors.
Pair these stuffed zucchinis with a simple green salad, drizzled with lemon vinaigrette, to keep the Mediterranean theme going. A chilled glass of white wine, like a Sauvignon Blanc, would complement the flavors perfectly.
First, preheat your oven to 375°F (190°C). While that's warming up, grab your zucchinis and slice them in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch shell. This creates the perfect little boat for our flavorful filling.
In a mixing bowl, combine the cooked quinoa, crumbled feta cheese, chopped sun-dried tomatoes, sliced black olives, and pine nuts. Drizzle in the olive oil and sprinkle the dried oregano, basil, salt, and pepper over the top. Stir everything together until it's well mixed, making sure the ingredients are evenly distributed.
Now comes the fun part! Take your quinoa mixture and fill each zucchini half. Press down gently to pack the filling in, ensuring it stays put while baking. Arrange the stuffed zucchinis in a baking dish snugly, so they support each other and stay upright.
Cover the dish with foil to prevent the tops from browning too quickly, and pop it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for another 10 minutes, or until the zucchinis are tender and the tops have a lovely golden hue.
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