Mediterranean Stuffed Zucchini Boats with Quinoa
Greek stuffed zucchini boats filled with quinoa, tomatoes and feta for a light, meatless meal.
Servings: 4
Calories: 198kcal
Ingredients
- 3 zucchini sliced and seeds removed
- ¼ cup dry quinoa rinsed
- ½ cup water
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon oregano
- 1 cup grape tomatoes sliced
- ¼ cup red onion diced
- ½ cup chickpeas drained and rinsed
- ¼ cup feta cheese or more
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- Fresh basil for garnish
Instructions
- 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!
Notes
-Can omit cheese to keep this vegan-friendly
-Also delicious with a little bit of harissa drizzled over top
Nutrition
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