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Zesty Mediterranean Quinoa-Stuffed Zucchini Vessels

Deliciously loaded zucchini boats brimming with the vibrant flavors of quinoa, grape tomatoes, chickpeas, and feta cheese, heightened by a fresh basil and refreshing lemon hint.
5
45 min
TOTAL TIME
424
CALORIES
$1.87
PER SERVING
Zesty Mediterranean Quinoa-Stuffed Zucchini Vessels
Directions
7 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 375°F and lightly oil a baking dish.
2
Scoop out the flesh from the center of each zucchini half, leaving about 1/4-inch rim to create a 'boat'. Set aside the scooped flesh for another use.
3
In a large bowl, mix together the pre-cooked quinoa, tomatoes, chickpeas, minced garlic, chopped red onion, and chopped fresh basil. Add in the lemon juice and olive oil, mix everything until thoroughly combined. Season with salt and pepper to taste.
4
Spoon the quinoa mixture evenly into the zucchini halves, filling them up. Sprinkle the crumbled feta cheese on top.
5
Arrange the zucchini boats in the prepared baking dish and cover with aluminum foil.
6
Bake covered for about 15 minutes, then remove the foil and bake for an additional 15 minutes, or until the zucchini is tender and the cheese has melted.
7
Remove the stuffed zucchini from the oven and let them cool for a few minutes before serving. Drizzle with extra olive oil, if desired. Enjoy while warm.
Health Info
Macros
53g
CARBS
17g
FAT
14g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
Frequently Asked Questions
What is stuffed zucchini?
What ingredients do I need to make stuffed zucchini?
How do I prepare the zucchini for stuffing?
What cooking techniques can I use to cook stuffed zucchini?
Can I substitute or adjust the ingredients to suit my personal taste or dietary preferences?
What are some tips for preventing common mistakes when making stuffed zucchini?
How do I store leftover stuffed zucchini?
Can I make stuffed zucchini ahead of time?