Discover a delightful twist on stuffed zucchini with our Mediterranean-inspired version. Filled with a savory blend of quinoa, sun-dried tomatoes, and feta cheese, these zucchini boats are a fantastic way to enjoy a healthy and vibrant meal.
Let's break down the key players in this delicious dish. Zucchinis serve as the perfect vessel, offering a mild flavor that pairs well with the more intense ingredients. Quinoa provides a protein-packed base, making the dish hearty and satisfying. Sun-dried tomatoes add a punch of umami and sweetness, while feta cheese brings a creamy, tangy contrast. Fresh parsley brightens everything with its herbal notes, and garlic infuses the dish with depth. A sprinkle of oregano and a dash of black pepper provide classic Mediterranean flavors, and a drizzle of olive oil keeps everything moist. Finally, a squeeze of lemon juice ties it all together with a zesty finish.
These zucchini boats pair beautifully with a fresh, crisp side salad. Consider a Greek salad with cucumbers, olives, and a simple vinaigrette to complement the flavors. They also work well as a side dish to grilled chicken or fish, bringing a Mediterranean flair to your meal.
First, preheat your oven to 375°F (190°C) to get it ready for baking. While it heats up, take your zucchinis and slice them in half lengthwise. Use a spoon to gently scoop out the center, creating little boats. Don't worry if they aren't perfect — rustic is charming!
Move on to the filling. In a large mixing bowl, combine the cooked quinoa, chopped sun-dried tomatoes, crumbled feta, chopped parsley, minced garlic, dried oregano, and black pepper. Drizzle in the olive oil and squeeze the juice of a lemon over the top. Mix it all together until well combined. This is where the magic happens, as each ingredient really pulls its weight.
Now, fill each zucchini half generously with the quinoa mixture. You want them nicely packed but not overflowing. Place the stuffed zucchinis on a baking sheet, leaving a little space between each one, so they cook evenly.
Pop the baking sheet into your preheated oven and let them bake for about 25-30 minutes. You'll know they're done when the zucchinis are tender to the fork and the tops are slightly golden. Once ready, take them out and let them cool for just a minute before serving.
Share