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Mediterranean cuisine is celebrated not only for its vibrant flavors but also for its remarkable health benefits. Rooted in the culinary traditions of countries bordering the Mediterranean Sea, this diet emphasizes fresh vegetables, whole grains, legumes, nuts, and healthy fats, particularly olive oil. With its rich array of ingredients, Mediterranean cooking promotes heart health, improves digestion, and supports overall well-being. One dish that encapsulates the essence of this cuisine while being both versatile and nutritious is the Mediterranean stuffed zucchini boat.

Stuffed Zucchini Boats

Discover the wholesome delight of Mediterranean stuffed zucchini boats, a nutritious dish that beautifully combines vibrant flavors and health benefits. This recipe features zucchini, quinoa, chickpeas, feta, and olives, creating a satisfying meal perfect for any occasion. Easy to customize for vegetarian or dietary preferences, these colorful boats are both visually appealing and delicious. Gather your ingredients and impress your family or guests with this healthy Mediterranean classic. Enjoy the cooking experience!
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Ingredients
  

4 medium zucchinis

1 cup cherry tomatoes, halved

1 cup cooked quinoa (or couscous)

1 small red onion, finely chopped

2 cloves garlic, minced

1 cup canned chickpeas, rinsed and drained

1/2 cup crumbled feta cheese

1/4 cup Kalamata olives, pitted and chopped

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Cut the zucchinis in half lengthwise and use a spoon to scoop out the flesh, creating a boat shape. Make sure to leave about a 1/4 inch of flesh along the edges. Chop the scooped-out flesh and set it aside.

      Sauté the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, cooking until the onion becomes translucent (about 3-4 minutes). Stir in the chopped zucchini flesh and cook for another 2-3 minutes until softened.

        Combine the Filling Ingredients: In a large bowl, mix the sautéed onions and zucchini with cooked quinoa, cherry tomatoes, chickpeas, feta cheese, Kalamata olives, dried oregano, dried basil, salt, and pepper. Stir until well combined.

          Stuff the Zucchini Boats: Place the zucchini halves in a baking dish. Generously spoon the filling mixture into each zucchini boat, packing it down slightly to ensure they’re fully stuffed.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the tops are slightly golden.

              Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley. Serve warm with lemon wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings