Ingredients
Scale
- 4 medium zucchini
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the center to create boats.
- In a bowl, combine quinoa, tomatoes, feta, olives, garlic, oregano, salt, and pepper.
- Fill the zucchini boats with the mixture and drizzle with olive oil.
- Place the boats in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
- Serve warm and enjoy!
Notes
- Feel free to add your favorite vegetables to the stuffing.
- This recipe can be made vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg