Mediterranean Stuffed Zucchini Boats with Quinoa
Greek stuffed zucchini boats filled with quinoa, tomatoes and feta for a light, meatless meal.
- 3 zucchini sliced and seeds removed
- 1/4 cup dry quinoa rinsed
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon oregano
- 1 cup grape tomatoes sliced
- 1/4 cup red onion diced
- 1/2 cup chickpeas drained and rinsed
- 1/4 cup feta cheese or more
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- Fresh basil for garnish
Preheat oven to 375°.
Combine quinoa and water and cook according to package instructions; then, stir in the dried spices (garlic, basil, oregano), along with the tomatoes, onion and chickpeas.
While quinoa is cooking, prepare the zucchini and place them face up in a baking dish.
Fill zucchini with quinoa mixture, then top it with cheese. Stir lemon juice and olive oil together, then drizzle it over top of the zucchini.
Bake zucchini for 30 minutes, or until the zucchini is cooked.
Serve with extra olive oil+cheese and enjoy!
-Can omit cheese to keep this vegan-friendly
-Also delicious with a little bit of harissa drizzled over top
Calories: 198kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 606mg | Fiber: 4g | Sugar: 7g | Vitamin A: 644IU | Vitamin C: 35mg | Calcium: 91mg | Iron: 2mg