Mediterranean Stuffed Zucchini
A delightful dish featuring hollowed zucchini filled with a savory mixture of grains, fresh vegetables, and herbs, perfect for a nutritious meal.
Ingredients
Main Ingredients
- 4 medium zucchini
- 1 cup cooked quinoa or rice Use pre-cooked for convenience
- 1 cup cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup feta cheese, crumbled Optional for a vegan version
- ½ cup olives, sliced Optional
- 2 tablespoons olive oil For sautéing
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice each zucchini in half lengthwise. Use a spoon to scoop out some of the flesh, creating a boat-like shape.
Cooking the Filling
- In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and the onion becomes translucent (about 3 minutes).
- Add the diced bell pepper and cherry tomatoes to the skillet. Cook for another 5 minutes until the vegetables soften.
- Stir in the cooked quinoa (or rice), oregano, basil, salt, and pepper. Mix well for about 2 minutes.
- Remove from heat and fold in feta cheese and olives if desired.
Baking
- Place the zucchini halves in a baking dish and fill each with the vegetable mixture, pressing down gently.
- Cover with foil and bake for 25-30 minutes. Remove foil in the last 10 minutes to allow the tops to brown.
- Once cooked, let cool for a few minutes and garnish with chopped parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
You can customize the filling with various grains, vegetables, or spices to cater to your taste. Store leftovers in an airtight container for up to 3 days or freeze before baking for up to three months.