Oh, let me tell you about my love for Mediterranean cuisine! There’s just something so vibrant and fresh about it, right? And when it comes to Mediterranean stuffed zucchini, it’s like a little taste of sunshine in every bite. This dish is not just a feast for the eyes with its colorful filling, but it’s also healthy and packed with flavor. I mean, who wouldn’t want to dig into zucchini boats filled with quinoa, feta, and juicy tomatoes? It’s simple, nourishing, and can be whipped up in no time! Trust me, once you try this, you’ll be hooked and ready to serve it at every gathering.
Ingredients List
Here’s what you’ll need for these delightful stuffed zucchinis:
- 4 medium zucchinis, cut in half lengthwise
- 1 cup cooked quinoa, cooled
- 1 cup cherry tomatoes, halved for a burst of sweetness
- 1/2 cup feta cheese, crumbled to add that creamy tang
- 1/4 cup black olives, sliced for a savory kick
- 2 cloves garlic, minced to bring in that aromatic flavor
- 1 teaspoon dried oregano, because you can’t go wrong with herbs
- 1 tablespoon olive oil, for a touch of richness
- Salt and pepper to taste, to enhance all those wonderful flavors
How to Prepare Mediterranean Stuffed Zucchini
Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). This step is crucial because it ensures your stuffed zucchinis cook evenly and become perfectly tender. You don’t want to rush this—trust me, your zucchini will thank you!
Prepare the Zucchinis
Now, grab those beautiful zucchinis! Cut each one in half lengthwise, and then use a spoon to scoop out the insides, creating little boats for your filling. Don’t scoop too deep—you want to leave a bit of flesh for flavor. It can be a little messy, but that just means more fun in the kitchen!
Make the Filling
In a large mixing bowl, combine your cooled quinoa, halved cherry tomatoes, crumbled feta, sliced olives, minced garlic, oregano, olive oil, salt, and pepper. Mix everything together gently until it’s well combined. I love using a spatula for this—it helps keep the quinoa intact while getting all those flavors to mingle beautifully!
Stuff the Zucchinis
Next up, it’s time to fill those zucchini halves! Spoon the filling generously into each zucchini boat, packing it in nicely. Don’t be shy—overfilling is perfectly fine! Just make sure the filling is heaped and ready to bake into deliciousness.
Bake the Zucchinis
Place your stuffed zucchinis on a baking dish and pop them in the oven. Bake for 25-30 minutes, or until the zucchinis are tender and the filling is warm. I usually check them around the 25-minute mark by poking with a fork; you want them to be tender but still holding their shape. The aroma will be heavenly!
Tips for Success
To make your Mediterranean stuffed zucchini truly shine, here are a few pro tips! First, make sure to use fresh, firm zucchinis for the best texture. If you want to add a little extra flavor, try roasting the cherry tomatoes for a few minutes before mixing them in—they’ll caramelize beautifully! Also, don’t hesitate to experiment with the filling; you can toss in some spinach or bell peppers for added nutrition and color. And lastly, if you have any leftover filling, bake it in a small dish alongside the zucchinis for a tasty side dish. Enjoy the process and taste the magic!
Nutritional Information
Here’s the estimated nutritional breakdown for one half of a Mediterranean stuffed zucchini: about 220 calories, 10g of fat, 8g of protein, and 28g of carbohydrates. Keep in mind that these values are approximate and can vary based on specific ingredients and portion sizes. It’s a healthy choice that won’t weigh you down!
FAQ Section
I often get questions about making Mediterranean stuffed zucchini, so I’ve put together some helpful answers to guide you along your culinary journey!
Can I use other vegetables?
Absolutely! You can swap zucchinis for bell peppers, eggplants, or even tomatoes. Just keep in mind that cooking times may vary slightly, so check for doneness as you go. Get creative with whatever veggies you have on hand!
How do I store leftovers?
To store any leftover stuffed zucchinis, simply place them in an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy them again, just reheat in the oven or microwave until warmed through. Easy peasy!
Can I make this dish vegan?
You sure can! Just omit the feta cheese or use a plant-based alternative. You can also add more veggies or some nuts for extra flavor and texture. It’s a delicious way to enjoy this dish while keeping it vegan!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 45 minutes!
- Packed with healthy ingredients like zucchini, quinoa, and fresh veggies.
- Full of vibrant Mediterranean flavors that brighten up any meal.
- Perfect for meal prep—make a batch for easy lunches throughout the week.
- Customizable—add your favorite ingredients or swap them out as you like!
Serving Suggestions
These Mediterranean stuffed zucchinis are so versatile and can be paired with a variety of delicious sides! I love serving them alongside a fresh Greek salad, tossed with crisp cucumbers, ripe tomatoes, and a zesty lemon vinaigrette. You could also enjoy them with a side of warm pita bread and hummus for dipping. For a heartier meal, consider adding some grilled chicken or shrimp marinated in lemon and herbs. Trust me, these pairings will elevate your meal to a whole new level!
Imprimer
Mediterranean Stuffed Zucchini: 5 Reasons to Love It
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
A healthy and flavorful dish featuring zucchini stuffed with a Mediterranean-inspired filling.
Ingrédients
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup black olives, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides.
- In a bowl, mix quinoa, tomatoes, feta, olives, garlic, oregano, olive oil, salt, and pepper.
- Stuff the zucchini halves with the mixture.
- Place the stuffed zucchinis on a baking dish.
- Bake for 25-30 minutes or until zucchinis are tender.
- Serve warm.
Notes
- Feel free to add other vegetables to the filling.
- For a vegan option, omit feta cheese or use a plant-based alternative.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mediterranean
La Nutrition
- Taille D'Une Portion: 1 stuffed zucchini half
- Calories: 220
- Sucre: 3g
- De Sodium: 300mg
- La graisse: 10g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 7g
- Les Gras Trans: 0g
- Les hydrates de carbone: 28g
- La fibre: 5g
- La protéine: 8g
- Le taux de cholestérol: 10mg
Mots-clés: mediterranean stuffed zucchini, healthy zucchini recipe, vegetarian stuffed zucchini
