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Mediterranean Stuffed Zucchini
These vibrant and flavorful stuffed zucchinis are a taste of the Mediterranean in every bite!
Ingredients:
4 medium zucchinis
1 cup cooked quinoa
1 can (14 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, diced
1/2 cup kalamata olives, chopped
1/4 cup red onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh lemon juice
2 tbsp olive oil
1/2 tsp dried oregano
Salt and pepper to taste
1/2 cup crumbled feta cheese
Fresh parsley, for garnish
Directions:
1. Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center. Place the zucchini halves in a baking dish.
2. In a mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, kalamata olives, red onion, garlic, lemon juice, olive oil, dried oregano, salt, and pepper. Mix well.
3. Stuff each zucchini half with the quinoa mixture, pressing down gently to pack it in. Sprinkle feta cheese on top.
4. Cover the baking dish with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the zucchinis are tender.
5. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Calories: ~280 per serving | Servings: 8 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.