Mediterranean Stuffed Zucchini: Flavorful and Healthy (Print Version)
Discover how to make Mediterranean stuffed zucchini packed with fresh flavors, wholesome ingredients, and easy prepping. Perfect for any meal!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchini
02 -
1 cup cooked quinoa
03 -
½ cup oil-packed sun-dried tomatoes, chopped
→ Seasonings & Spices
04 -
4 cloves garlic, minced
05 -
½ cup crumbled feta cheese
06 -
1 tbsp olive oil
07 -
Fresh oregano and basil, chopped
→ Garnish & Toppings
08 -
Extra crumbled feta
09 -
Fresh oregano sprigs
→ Optional Extras
10 -
Chopped Kalamata olives
11 -
Toasted pine nuts
# Instructions:
01 -
Cut zucchini in half lengthwise and scoop out the flesh, leaving a ½-inch border. Don't throw away the scooped-out flesh!
02 -
Cook quinoa according to package directions. Remember to salt the water!
03 -
Sauté garlic until fragrant, then add sun-dried tomatoes, herbs, and scooped zucchini. Cook until softened.
04 -
Add cooked quinoa to the pan with the sautéed mixture. Stir in feta cheese and season with salt and pepper.
05 -
Spoon filling into prepared zucchini halves, packing it in tightly. Top with extra feta and olive oil.
06 -
Bake at 375°F (190°C) for 20-25 minutes, or until tender and filling is heated through.
# Notes:
01 -
Don't overcook the zucchini!
02 -
Store leftovers in an airtight container in the fridge for up to 3 days.
03 -
Goat cheese can be substituted for feta in a pinch.
04 -
Serve with a simple Greek salad and crusty bread.
# Equipment Needed:
01 -
Baking sheet
02 -
saucepan
03 -
spoon
# Nutrition (Per Serving):
Calories: 250 calories per serving (approx)
Total Fat: 15 grams
Total Carbohydrate: 25 grams
Protein: 10 grams