Stuffed Zucchini Boats

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 medium zucchinis
• •1 cup cooked quinoa
• •1 cup crumbled feta cheese
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1 cup cherry tomatoes, halved
• •1 tsp dried oregano
• •1 tsp dried basil
• •Salt and pepper to taste
• •2 tbsp olive oil
• •Fresh parsley or basil for garnish (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the zucchinis in half lengthwise and scoop out the center using a spoon, leaving a shell about 1/4 inch thick.

3. 3

   In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

4. 4

   Add the cooked quinoa, halved cherry tomatoes, crumbled feta, oregano, basil, salt, and pepper to the skillet. Stir well to combine and heat through for about 3-5 minutes.

5. 5

   Stuff each zucchini half with the quinoa mixture, pressing down gently to pack it in.

6. 6

   Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender.

7. 7

   Remove from the oven and let cool slightly. Garnish with fresh parsley or basil before serving.