Description
This Mediterranean Stuffed Zucchini recipe offers a delightful blend of fresh vegetables, savory feta, and aromatic herbs baked to perfection. It’s a wholesome, flavorful dish perfect for a light dinner or a satisfying side, combining tender zucchini boats filled with a vibrant quinoa and vegetable mixture.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1/3 cup Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
Grains and Cheese
- 1/2 cup cooked quinoa or rice
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Oils and Spices
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and prepare a baking dish with parchment paper or lightly coat it with olive oil to prevent sticking.
- Prepare Zucchini Boats: Slice the zucchini in half lengthwise. Using a spoon, gently scoop out the centers, leaving a thin border intact to create hollow boats. Finely chop the scooped zucchini flesh and set aside for the filling.
- Sauté Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook briefly for about 30 seconds until fragrant, being careful not to burn it.
- Cook Zucchini Flesh: Add the chopped zucchini flesh to the skillet and cook for 2 to 3 minutes, stirring occasionally, until slightly softened.
- Add Remaining Filling Ingredients: Mix in the chopped cherry tomatoes, sliced Kalamata olives, cooked quinoa or rice, dried oregano, salt, black pepper, and optional red pepper flakes. Cook for a few minutes more until the mixture softens and the flavors meld together.
- Combine Cheese and Herbs: Remove the skillet from heat. Stir in fresh parsley, crumbled feta cheese, and half of the grated Parmesan cheese into the mixture, combining thoroughly.
- Fill Zucchini Boats: Spoon the prepared filling evenly into each zucchini boat. Arrange the filled zucchini in the baking dish and sprinkle the remaining Parmesan cheese over the tops.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the zucchini is tender and the cheese topping is lightly golden.
- Serve: Allow the stuffed zucchini to cool slightly before serving to let the flavors settle and avoid burning your mouth.
Notes
- For a vegan version, substitute feta and Parmesan cheese with plant-based alternatives.
- You can replace quinoa with rice or couscous depending on preference.
- Red pepper flakes are optional; omit or reduce for less spice.
- Leftover stuffed zucchini can be refrigerated for up to 2 days and reheated.
- Use fresh herbs like parsley or basil to enhance flavor.
