Tender roasted zucchini hollowed and stuffed with herbed quinoa, Kalamata olives, cherry tomatoes, and golden baked feta.
Ingredients
4 medium zucchini (halved lengthwise & scooped into boats)
1.5 cups cooked quinoa
1 cup cherry tomatoes (quartered)
1/3 cup Kalamata olives (chopped)
1/2 cup crumbled feta cheese
1 tbsp extra virgin olive oil & Greek oregano
Instructions
Brush zucchini boats with olive oil, salt, and pepper; bake at 400°F (200°C) for 10 minutes.
Mix cooked quinoa with tomatoes, olives, scooped zucchini pulp, oregano, and half the feta.
Spoon filling generously into zucchini cavities.
Top with remaining crumbled feta cheese.
Bake for 12-15 minutes until zucchini is tender and feta is lightly browned.
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👨🍳 Cooking Instructions
Brush zucchini boats with olive oil, salt, and pepper; bake at 400°F (200°C) for 10 minutes.
Mix cooked quinoa with tomatoes, olives, scooped zucchini pulp, oregano, and half the feta.
Spoon filling generously into zucchini cavities.
Top with remaining crumbled feta cheese.
Bake for 12-15 minutes until zucchini is tender and feta is lightly browned.
