Description
A delightful dish featuring zucchini boats stuffed with quinoa, feta, and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the centers.
- Combine cooked quinoa, halved cherry tomatoes, chopped spinach, feta cheese, olives, minced garlic, oregano, salt, and pepper in a mixing bowl.
- Stuff each zucchini boat with the filling mixture.
- Place on a baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes until zucchinis are tender.
- Garnish with fresh parsley before serving.
Notes
Great for meal prep; make the filling in advance and store stuffed zucchinis in the fridge until baking. You can also use alternative grains like rice.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg