Description
A delightful Mediterranean dish featuring zucchinis stuffed with a savory mixture of quinoa, cherry tomatoes, spinach, and feta cheese.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, chopped
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create little boats.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Toss in the chopped tomatoes and spinach. Cook until the spinach wilts down, about 2-3 minutes.
- Remove from heat and stir in the quinoa, feta cheese, olives, salt, and pepper.
- Fill the zucchini boats with the mixture.
- Place them on a baking sheet and bake for 25-30 minutes until tender.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed zucchini, Mediterranean recipe, healthy vegetarian dish, quinoa, feta