Description
A delightful Mediterranean-inspired dish, these Stuffed Zucchinis are filled with a flavorful mixture of quinoa, chickpeas, tomatoes, and feta cheese, baked to perfection. A healthy and satisfying vegetarian meal that’s perfect for a summer dinner.
Ingredients
Scale
Zucchini:
- 4 medium zucchinis
Stuffing:
- 1 tablespoon olive oil
- 1 small red onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup cherry tomatoes (chopped)
- ½ cup canned chickpeas (rinsed and drained)
- ½ cup cooked quinoa or couscous
- ¼ cup kalamata olives (chopped)
- ¼ cup crumbled feta cheese (plus more for topping)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lemon
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a baking dish.
- Prepare zucchinis: Slice zucchinis, scoop out centers, and place in the baking dish.
- Prepare stuffing: Sauté onion, garlic, add tomatoes, chickpeas, quinoa, olives, feta, herbs, and seasonings. Fill zucchini boats.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for 10–15 minutes more.
- Serve: Enjoy warm with optional extra feta, tahini, or tzatziki.
Notes
- For a vegan version, use dairy-free feta or omit cheese.
- You can prepare the filling ahead of time for quicker assembly.
- These are great served with a drizzle of tahini or tzatziki on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 290
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 15mg
