Mediterranean Stuffed Zucchini: A Delicious Twist on Tradition
A delightful recipe that combines classic Mediterranean ingredients stuffed into fresh zucchini for a unique dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the center.
- In a bowl, mix the quinoa, tomatoes, feta, olives, garlic, oregano, salt, and pepper.
- Fill the zucchini halves with the mixture.
- Drizzle with olive oil and place on a baking sheet.
- Bake for 25-30 minutes or until the zucchini is tender.
- Serve warm and enjoy!
Notes
- For a vegan option, omit the feta cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 150
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 8 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 5 milligrams