Mediterranean Zucchini Boats
Savory Mediterranean zucchini boats packed with seasoned quinoa, mixed vegetables, and tangy feta cheese will transport your taste buds to a sun-drenched terrace. Bake these vibrant and nutritious boats until golden and bubbly for a dish that's as visually appealing as it is delicious. Perfect for a light lunch or a satisfying dinner served with a side salad!
ingredients
- 4 medium zucchinis
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup baby spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cut each zucchini in half lengthwise and scoop out the insides, creating boats. Set aside the zucchini flesh.
- 3.
Cook the quinoa in vegetable broth according to package instructions; typically, bring to a boil, reduce heat, and simmer for about 15 minutes until fluffy.
- 4.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper, cooking until soft (about 5 minutes).
- 5.
Stir in the cherry tomatoes, spinach, and reserved zucchini flesh, cooking for another 3 minutes until the spinach wilts.
- 6.
Combine the cooked quinoa with the vegetable mixture, add oregano, garlic powder, salt, and pepper. Mix well.
- 7.
Fill each zucchini boat with the quinoa mixture, pressing lightly to pack it in.
- 8.
Sprinkle feta cheese evenly on top of the filled zucchini boats.
- 9.
Drizzle a little olive oil over the tops and place boats on a baking sheet.
- 10.
Bake in the preheated oven for 25-30 minutes until the zucchinis are tender and the tops are golden.
- 11.
Garnish with fresh parsley before serving.
