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In recent years, the trend of plant-based meals has gained significant momentum, inspiring home cooks and food enthusiasts alike to discover more creative and nutritious ways to incorporate vegetables into their diets. One delightful dish that embodies this spirit is the Cheesy Mediterranean Zucchini Boats. This recipe not only offers a burst of Mediterranean flavors but also combines wholesome ingredients like quinoa, feta cheese, and fresh vegetables, making it a satisfying option for both main courses and side dishes. In this article, we will delve into the details of this scrumptious recipe, explore its health benefits, and provide tips for perfecting your zucchini boats.

Zucchini Boats

Explore the delicious world of Cheesy Mediterranean Zucchini Boats, a perfect fusion of flavor and nutrition! This recipe features tender zucchini stuffed with a savory mix of quinoa, feta cheese, Kalamata olives, and fresh herbs, all baked to perfection. With its low-calorie profile and wholesome ingredients, it's a fantastic choice for both main and side dishes. Unleash your creativity in the kitchen and enjoy a healthy, satisfying meal that captures the essence of Mediterranean cuisine.
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Ingredients
  

4 medium zucchinis

1 cup cherry tomatoes, halved

1 cup cooked quinoa

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and finely chopped

1/4 cup red onion, finely diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional for heat)

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Zucchini: Begin by preheating your oven to 375°F (190°C). Take your zucchinis and cut them in half lengthwise. Using a spoon, carefully scoop out the center of each half, leaving about 1/4 inch of the flesh intact. This will create a sturdy vessel for your filling.

    Make the Filling: In a spacious mixing bowl, combine the chopped zucchini flesh, halved cherry tomatoes, cooked quinoa, crumbled feta cheese, chopped Kalamata olives, diced red onion, minced garlic, dried oregano, dried basil, red pepper flakes (if using), olive oil, and a pinch of salt and pepper. Mix all the ingredients thoroughly until well blended, ensuring an even distribution of flavors.

      Stuff the Zucchinis: Take the hollowed zucchini halves and arrange them on a baking sheet lined with parchment paper for easy cleanup. Generously spoon the filling mixture into each zucchini half, pressing gently to pack the filling slightly, ensuring they are filled to the brim.

        Bake: Place the stuffed zucchini boats in the preheated oven and bake for approximately 25-30 minutes. Keep an eye on them; they are ready when the zucchinis are tender and the tops have developed a beautiful golden color.

          Garnish and Serve: After baking, allow the zucchini boats to cool for a few moments. Sprinkle generously with freshly chopped parsley for a bright and fragrant finish. Serve warm as a deliciously satisfying main dish or a vibrant side.

            Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

              Presentation Tips: For an impressive display, arrange the zucchini boats on a large serving platter and drizzle a little extra olive oil over the top before serving. You might also consider adding a lemon wedge on the side for an extra zest!