Mediterranean Stuffed Zucchini
Elevate your plant-based meals with this vibrant Mediterranean Stuffed Zucchini recipe, a perfect fusion of wholesome ingredients and bold flavors! Tender zucchini boats are filled with a hearty mix of protein-rich quinoa, creamy chickpeas, juicy cherry tomatoes, and fragrant fresh herbs like parsley and mint. A sprinkle of tangy feta cheese and toasted pine nuts adds the perfect Mediterranean touch, while a drizzle of lemon juice and olive oil ties it all together with zesty brightness. This easy, vegetarian recipe comes together in just 45 minutes, making it ideal for busy weeknights or elegant dinner parties. Perfectly baked until golden and tender, these zucchini boats are not only healthy but also bursting with authentic Mediterranean flavor. Serve them as a light main course or an impressive side dish, and enjoy a taste of the Mediterranean in every bite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 0.333 cup crumbled feta cheese
- 0.5 cup cherry tomatoes
- 0.25 cup red onion
- 2 tablespoons fresh parsley
- 1 tablespoon fresh mint
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons pine nuts
Instructions
Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise and use a spoon to scoop out the seeds and create a cavity, leaving a 1/4-inch thick border. Set the scooped zucchini flesh aside.
Lightly brush the zucchini boats with 1 tablespoon of olive oil and place them cut-side up on a baking dish.
Finely chop the reserved zucchini flesh, cherry tomatoes, and red onion. Mince the garlic, parsley, and mint.
In a medium mixing bowl, combine the chopped zucchini flesh, cooked quinoa, chickpeas, cherry tomatoes, red onion, garlic, parsley, and mint.
Drizzle the mixture with the remaining 1 tablespoon of olive oil and the lemon juice. Season with salt and black pepper, then stir to combine.
Spoon the filling into the zucchini boats, pressing down gently to pack the mixture.
Sprinkle the tops with crumbled feta cheese and pine nuts.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the topping is golden.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley or mint if desired.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 9331 mg | 406% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 70.4 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3134 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
