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Mediterranean cuisine is celebrated not only for its rich flavors but also for its numerous health benefits. This vibrant culinary tradition, rooted in the countries bordering the Mediterranean Sea, emphasizes fresh ingredients, healthy fats, and an abundance of colorful vegetables. Notably, it often incorporates olive oil, whole grains, legumes, and an array of herbs and spices, making it a delicious and nutritious choice for meals. In recent years, the Mediterranean diet has gained popularity as a lifestyle approach to eating that promotes heart health, weight management, and overall wellness.

Stuffed Zucchini Boats

Discover the deliciously healthy world of Mediterranean cuisine with this Savory Mediterranean Stuffed Zucchini Boats recipe. These vibrant boats showcase zucchini filled with a hearty mixture of quinoa, cherry tomatoes, Kalamata olives, and feta cheese. Packed with essential nutrients and bursting with flavor, they make a perfect meal for any occasion. Easy to prepare and visually delightful, these stuffed zucchini boats are a fantastic addition to your culinary repertoire. Enjoy a wholesome dining experience that highlights the goodness of fresh ingredients.
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup kalamata olives, pitted and chopped

1/2 cup feta cheese, crumbled

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

2 tbsp olive oil

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the insides with a spoon, leaving about 1/4 inch of flesh intact to create a boat. Chop the scooped-out zucchini flesh and set it aside.

      Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, chopped zucchini flesh, oregano, and basil; season with salt and pepper. Sauté for an additional 3-5 minutes until the mixture is tender.

        Combine Ingredients: In a large bowl, mix the sautéed vegetable mixture with cooked quinoa, cherry tomatoes, kalamata olives, and feta cheese. Taste and adjust seasoning if needed.

          Stuff the Zucchini: Spoon the quinoa mixture into each zucchini boat, packing it gently. Place the stuffed zucchinis on a baking dish.

            Bake: Bake in the preheated oven for 25-30 minutes or until the zucchinis are tender and slightly golden.

              Garnish: Remove from the oven and let cool for a few minutes. Sprinkle with fresh parsley before serving.

                Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 4 servings