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Zucchini boats have emerged as a popular dish among home cooks and culinary enthusiasts alike, appreciated for their versatility and vibrant presentation. This innovative way of serving zucchini transforms a simple vegetable into a delectable vessel for an array of fillings. When paired with the bold and refreshing flavors of Mediterranean cuisine, zucchini boats become not only a feast for the eyes but also a nutritious option that caters to various dietary preferences.

Healthy & Hearty Zucchini Boats Recipe

Discover the vibrant flavors of Zesty Mediterranean Zucchini Boats with this easy-to-follow recipe. Hollowed zucchini halves are filled with a delicious mixture of quinoa, chickpeas, fresh herbs, and feta cheese, making for a nutritious and visually appealing dish. Perfect for vegetarians and health-conscious eaters, these boats are a fantastic way to enjoy a healthy meal packed with antioxidants and essential nutrients. Spice up your dinner routine with this delightful Mediterranean-inspired creation!
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Ingredients
  

4 medium zucchini

1 cup cooked quinoa (or brown rice)

1 cup cherry tomatoes, halved

1 cup chickpeas, rinsed and drained

1/2 cup red onion, finely chopped

1/2 cup black olives, sliced

1/2 cup crumbled feta cheese (or dairy-free substitute)

2 cloves garlic, minced

1 tsp dried oregano

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and use a spoon to scoop out the center, creating a boat shape. Sprinkle a little salt on the insides to help draw out moisture.

    Make the Filling: In a large mixing bowl, combine the cooked quinoa (or brown rice), cherry tomatoes, chickpeas, red onion, black olives, feta cheese, garlic, oregano, smoked paprika, olive oil, salt, and pepper. Toss until everything is well combined.

      Fill the Zucchini: Lay the hollowed zucchini halves on a baking sheet lined with parchment paper. Generously fill each zucchini boat with the quinoa filling mixture, pressing down lightly to ensure they are packed.

        Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the zucchini is tender and the tops are slightly golden.

          Garnish & Serve: Remove the zucchini boats from the oven and let them cool slightly. Sprinkle with fresh parsley, serve with lemon wedges on the side for an extra zing, and enjoy your hearty Mediterranean meal!

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4