Description
Delightful zucchini boats filled with creamy feta, juicy cherry tomatoes, and earthy spinach, creating a vibrant Mediterranean experience.
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).
- Prepare the zucchinis by cutting them in half lengthwise and scooping out the centers.
- Mix the filling by combining quinoa, cherry tomatoes, spinach, feta, olives, garlic, oregano, salt, and pepper.
- Stuff each zucchini boat with the mixture, pressing down slightly.
- Prepare for baking by placing the zucchinis on a baking sheet and drizzling with olive oil.
- Bake for 25-30 minutes until tender and aromatic.
- Garnish with freshly chopped parsley before serving.
Notes
Prepare filling ahead of time and store in the fridge for convenience. Customize the filling with additional vegetables if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg