Description
Enjoy a taste of the Mediterranean with these delicious stuffed zucchinis loaded with savory flavors and wholesome ingredients. Perfect for a satisfying vegetarian meal that’s bursting with nutrients and taste.
Ingredients
Scale
Zucchini:
- 4 medium zucchinis, halved lengthwise
Stuffing:
- 1 tablespoon olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, diced
- 1/2 cup cooked quinoa
- 1/4 cup kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup shredded mozzarella cheese (optional for topping)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare zucchinis: Scoop out the centers of the zucchini halves, leaving a 1/4-inch shell. Place them cut side up in a baking dish.
- Prepare stuffing: In a skillet, sauté red onion in olive oil until soft. Add garlic, tomatoes, quinoa, olives, feta, parsley, oregano, salt, and pepper. Cook until warmed through.
- Stuff zucchinis: Spoon the mixture into the zucchini boats. Top with mozzarella if desired.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until zucchini is tender and cheese is melted.
- Serve: Enjoy warm!
Notes
- You can substitute quinoa with couscous or rice.
- Add chickpeas or cooked ground turkey for extra protein.
- Pair with tzatziki or a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 5g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
