Mediterranean Stuffed Zucchini
A delightful and healthy dish featuring zucchini stuffed with a savory filling of quinoa, fresh vegetables, and herbs, offering a perfect balance of taste and nutrition.
Ingredients
For the stuffing
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup chopped bell peppers
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled (optional) Can be omitted for a vegan version.
For the zucchini
- 4 medium zucchinis Choose firm zucchinis for best results.
For cooking
- 2 tablespoons olive oil
For garnish
- to taste Fresh parsley Chopped, for garnish.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon, creating boats. Set the zucchini halves aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and translucent.
- Add the chopped bell peppers and spinach to the skillet. Cook until the spinach wilts, roughly 2-3 minutes.
- Stir in the cooked quinoa or rice, halved tomatoes, oregano, basil, salt, and black pepper. Mix everything thoroughly and allow it to heat for another 2 minutes.
- If you’re using feta cheese, fold it into the mixture right before removing it from the heat.
- Place the zucchini halves on a baking sheet, cut side up. Generously fill each zucchini half with the stuffing mixture.
- Bake in the preheated oven for about 25-30 minutes or until the zucchinis are tender but still hold their shape.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
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Notes
Can be served with a garden salad, tabbouleh, warm pita bread, or hummus. For appetizers, cut them into bite-sized pieces for easy serving. Store cooled leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.