Mediterranean Rice Stuffed Zucchini Boats
"A crowd-pleasing vegetarian entree for my potluck this weekend"
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Mediterranean Rice Stuffed Zucchini Boats
ingredients
- 3 large zucchini
- 1 cup cooked rice
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cut the zucchini in half lengthwise and scoop out the pulp, leaving about 1/4-inch thick shells. Reserve the pulp for later use.
- 3.
In a large bowl, mix the cooked rice, diced bell pepper, red onion, cherry tomatoes, feta cheese, parsley, lemon juice, olive oil, dried oregano, salt, and pepper. Add the reserved zucchini pulp to the mixture and combine well.
- 4.
Place the zucchini boats on a baking sheet and fill each with the rice mixture, pressing it down lightly.
- 5.
Bake for 25-30 minutes, or until the zucchini is tender and the filling is golden brown.
- 6.
Serve the stuffed zucchini boats warm, garnished with additional fresh parsley and lemon wedges if desired.
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