Description
Delicious Mediterranean stuffed zucchinis filled with quinoa, vegetables, and feta, offering a harmonious blend of flavors and textures.
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 the cooked quinoa, cherry tomatoes, spinach, feta, olives, garlic, oregano, salt, and pepper in a bowl.
- Stuff each zucchini boat with the filling mixture, pressing gently.
- Drizzle stuffed zucchinis with olive oil and place them on a baking sheet.
- Bake for 25-30 minutes or until the zucchinis are tender.
- Garnish with fresh parsley before serving.
Notes
Make filling ahead of time for quicker assembly. Consider air frying for a faster cook time.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg