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In recent years, the trend toward healthy, plant-based dishes has gained significant traction as more people seek to incorporate nutritious ingredients into their diets. This shift reflects a growing awareness of the benefits of eating whole, unprocessed foods. One delightful dish that embodies this trend is the stuffed zucchini boat—a versatile and nutritious meal option that can be customized to suit various tastes and dietary preferences.

Stuffed Zucchini Boats

Discover the deliciously healthy Zesty Mediterranean Stuffed Zucchini Boats, a perfect dish that brings together vibrant Mediterranean flavors in a nutritious way. These customizable boats feature fresh zucchini, protein-packed quinoa, and a medley of vegetables, enriched with herbs and feta. Ideal for any dietary preference, this recipe not only satisfies your taste buds but also supports a well-rounded diet. Delight in a combination of flavors and health benefits that make meals both enjoyable and wholesome!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and chopped

1/2 cup feta cheese, crumbled

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Zucchini: Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds and create a hollow boat, leaving about 1/4 inch of zucchini on the sides. Reserve the scooped-out flesh for the stuffing.

      Make the Filling: In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).

        Combine Ingredients: In a mixing bowl, combine the sautéed onion and garlic mixture with the cooked quinoa, cherry tomatoes, chopped olives, crumbled feta cheese, reserved zucchini flesh (chopped), oregano, basil, salt, and pepper. Mix until well combined.

          Stuff the Zucchini: Spoon the quinoa mixture into each zucchini boat, packing it down gently but firmly.

            Bake: Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and slightly golden.

              Serve: Once baked, remove from the oven and let them cool slightly. Garnish with fresh parsley before serving.

                Enjoy: Serve warm as a delightful appetizer or a main dish paired with a side salad!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4