Description
Mediterranean Stuffed Zucchini is a wholesome and flavorful vegetarian main dish featuring tender zucchini boats filled with a savory mixture of quinoa, cherry tomatoes, kalamata olives, red onion, garlic, and feta cheese. Baked to perfection with a melted mozzarella topping, this healthy and gluten-free recipe makes a satisfying low-carb dinner or lunch option inspired by Mediterranean flavors.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
Filling
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, diced
- 1/2 cup cooked quinoa
- 1/4 cup kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Topping (Optional)
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed zucchini boats.
- Prepare Zucchini: Using a spoon, carefully scoop out the centers of the zucchini halves, leaving about a 1/4-inch thick shell. Arrange the hollowed zucchini halves cut side up in a baking dish.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped red onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Combine Filling Ingredients: Stir in the diced cherry tomatoes, cooked quinoa, chopped kalamata olives, crumbled feta cheese, fresh parsley, dried oregano, salt, and pepper into the skillet. Cook the mixture for 2 to 3 minutes until everything is warmed through and flavors meld together.
- Fill Zucchini Boats: Evenly spoon the prepared filling into the hollowed zucchini boats, packing gently to fill each one.
- Add Cheese Topping: If using, sprinkle shredded mozzarella cheese over the stuffed zucchinis for a deliciously melted topping.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to soften the zucchini and heat the filling.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 minutes, or until the zucchini is tender and the cheese topping is melted and slightly golden.
- Serve: Remove from oven and serve the Mediterranean stuffed zucchini warm, perfect as a healthy, satisfying main course.
Notes
- You can substitute quinoa with couscous or rice depending on your preference.
- Add chickpeas or cooked ground turkey to the filling for extra protein.
- This dish pairs wonderfully with a side of tzatziki sauce or a fresh green salad for a complete meal.
