Description
A delicious and healthy Mediterranean stuffed zucchini recipe filled with savory vegetables and spices, perfect for a light meal or side dish.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to create boats.
- In a skillet, sauté onions and garlic until translucent.
- Add bell peppers and tomatoes, cooking until slightly softened.
- Stir in cooked quinoa, oregano, basil, salt, and pepper.
- Fill the zucchini boats with the quinoa mixture.
- If desired, sprinkle feta cheese on top.
- Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes.
- Serve warm, garnished with fresh herbs.
Notes
- Feel free to customize the filling with your favorite vegetables.
- This dish can be made ahead and reheated.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg