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For Mediterranean stuffed zucchini, you need: - 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - 1/2 cup feta cheese, crumbled - 1/2 cup Kalamata olives, sliced - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Each of these ingredients adds a special flavor to the dish. The zucchini acts as a boat, holding the filling well. Quinoa offers a hearty base. Feta cheese adds creaminess, while olives bring a salty punch. You can mix in some extras to make this dish your own. Try adding: - Chopped bell peppers for sweetness - Artichoke hearts for a tangy twist - Pine nuts for crunch - Fresh herbs like parsley or dill for brightness These add-ins can change the flavor profile and make the dish unique. This dish packs a nutritious punch. Each serving contains: - Approximately 250 calories - 8 grams of protein - 15 grams of fat - 30 grams of carbohydrates - Plenty of vitamins and minerals from the fresh veggies Mediterranean stuffed zucchini is not just tasty; it also supports a healthy diet. Plus, it's a great way to sneak in more vegetables! 1. Preheat your oven to 375°F (190°C). This helps cook your dish evenly. 2. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center. This creates little boats for your filling. Set the scooped flesh aside for later. 3. Chop the spinach and halve the cherry tomatoes. These add color and flavor to your filling. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add the chopped zucchini flesh, spinach, and halved tomatoes. Sauté for about 5-7 minutes. The spinach should wilt, and the tomatoes will soften. 3. In a mixing bowl, combine the cooked quinoa, sautéed veggies, crumbled feta, sliced olives, dried oregano, garlic powder, salt, and pepper. Stir well. This mix is full of flavor! 4. Drizzle the insides of each zucchini boat with the remaining olive oil. 5. Fill the boats with the quinoa mix. Press down gently so they are packed well. 6. Place the stuffed zucchinis in a baking dish. Cover it with foil and bake for 25-30 minutes. 7. Remove the foil and bake for an additional 10 minutes. This browns the tops and makes them delicious. 1. Garnish with fresh basil leaves before serving. They add a nice touch! 2. Serve warm with a side salad or some crusty bread. This makes a great meal! 3. Enjoy your Mediterranean stuffed zucchini as a main dish or a hearty side. Cooking zucchini well is key. Start with fresh zucchinis. Firm ones have the best flavor. Wash them under cold water. Cut them in half lengthwise. Scoop out the inside to create a boat. This step helps them cook evenly. To keep your stuffed zucchini from getting soggy, be sure to remove excess water. After scooping, sprinkle salt inside the zucchini boats. Let them sit for a few minutes to draw out moisture. Pat them dry with a paper towel. This way, your stuffing stays nice and firm. Mediterranean stuffed zucchini pairs well with many sides. A simple green salad adds a nice crunch. You can also serve it with warm pita bread. This dish goes great with hummus too. A glass of chilled white wine enhances the meal's flavors. Feel free to mix and match to find your favorites! {{image_2}} Mediterranean stuffed zucchini can easily fit your diet. To make it vegetarian, skip the feta cheese. Replace it with a mix of nuts and seeds for added crunch. For a vegan version, use tofu or a vegan cheese option. You can also add more veggies like bell peppers or mushrooms for more flavor and texture. This dish is naturally gluten-free since it uses quinoa instead of grains. Make sure all your add-ins are gluten-free too. Check the labels on your olives and any cheese alternatives. You can also swap quinoa for rice or millet if you prefer. To boost flavor, add fresh herbs like parsley or dill. A squeeze of lemon juice gives a zesty touch that brightens the dish. Experiment with spices too. Try adding cumin or paprika for extra depth. You can also mix in some cooked lentils for added protein and texture. After you enjoy your Mediterranean stuffed zucchini, let the leftovers cool to room temperature. Place them in an airtight container. You can keep them in the fridge for up to three days. This dish tastes great even after a day or two. If you want to save your stuffed zucchini for later, freezing is a good option. Wrap each stuffed zucchini tightly in plastic wrap or foil. You can also place them in a freezer-safe container. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. To reheat, you have a few choices. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the stuffed zucchini on a baking sheet and cover with foil. Heat for about 15-20 minutes. If using a microwave, place one zucchini on a plate and heat for about 2-3 minutes. Check to make sure it's warm throughout. Enjoy your delicious meal again! You bake Mediterranean stuffed zucchini for about 25 to 30 minutes. First, cover the dish with foil. This keeps the moisture in and helps the zucchini cook. After that, remove the foil and bake for another 10 minutes. This step gives a nice golden top. Yes, you can use different types of cheese. Feta adds a nice tang, but you can try mozzarella or goat cheese. If you like a stronger flavor, use Parmesan. Each cheese will change the taste a little. Experiment with what you like best. If you want a substitute for quinoa, try rice or couscous. Both options work well in this dish. You can also use farro or barley for a different texture. Just make sure to cook them before mixing with the veggies. In this blog post, we covered key ingredients for Mediterranean stuffed zucchini and shared some optional add-ins. I guided you through step-by-step prep, cooking methods, and serving ideas. We also explored valuable tips to keep your dish from getting soggy. Finally, I shared storage tips and answered common questions. Cooking can be easy and fun. With these guidelines, you can create a tasty dish that fits your needs. Enjoy your time in the kitchen!

Mediterranean Stuffed Zucchini

Discover a delicious way to enjoy healthy eating with Mediterranean Stuffed Zucchini! These easy-to-make zucchini boats are filled with a savory blend of quinoa, fresh veggies, feta, and olives, making them perfect for any meal. The simple steps ensure you can whip up this flavorful dish in less than an hour. Click through to explore the full recipe and transform your meals with this vibrant Mediterranean delight!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup spinach, chopped

1/2 cup feta cheese, crumbled

1/2 cup Kalamata olives, sliced

1 teaspoon dried oregano

1 teaspoon garlic powder

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Slice each zucchini in half lengthwise and scoop out the center using a spoon, creating boats for stuffing. Set the scooped-out flesh aside.

      In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped zucchini flesh, spinach, and halved cherry tomatoes. Sauté for about 5-7 minutes until the spinach reduces and the tomatoes soften.

        In a mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, crumbled feta, sliced olives, dried oregano, garlic powder, salt, and pepper. Stir until all ingredients are well incorporated.

          Drizzle the inside of each zucchini boat with the remaining tablespoon of olive oil, then fill each boat generously with the quinoa mixture, pressing lightly to pack.

            Place the stuffed zucchinis in a baking dish and cover it with foil. Bake in the preheated oven for 25-30 minutes.

              Remove the foil and bake for an additional 10 minutes until the zucchinis are tender and the tops are slightly golden.

                Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4