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Mediterranean Zucchini Boats

Think lemon, veggies, italian spices, garlic, and feta zucchini boats with melted mozza!

Course Dinner, lunch, Main Course, Salad, Side Dish, Snack
Cuisine greek
Keyword feta, greek, lemon, mediterranean cuisine, parsley, plant based, protein,, puffed quinoa, zucchini boats, zucchini noodles
Servings 4 boats

Ingredients

  • 1/2 cup quinoa
  • 1 tsp chicken bouillon paste
  • 1 cup water
  • 2 medium zucchinis
  • 1 tsp italian seasoning
  • 1/2 tsp garlic powder
  • olive oil

Filling Ingredients

  • 1/2 cup finely chopped cherry or grape tomatoes
  • 1/4 cup finely chopped red pepper
  • 3 tbsp finely chopped sweet white onion
  • 2 tbsp finely chopped fresh flat parsley
  • 3 tbsp crumbles feta
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 2 tsp fresh squeezed lemon juice
  • 1/2 lemon, zest

Topping

  • 1/2 cup shredded mozzarella
  • pepper
  • arugula optional
  • balsamic glaze optional

Instructions

  1. Put water, quinoa and chicken bouillon in a small pot and bring to a boil.  Once boiling, turn stove to low, stir and put lid on.  Allow to cook for 10-12 minutes or until water is gone.  Stir and fluff quinoa with a spoon and remove from heat.  Set aside.

  2. Cut the ends of the zucchini off and slice it in half lengthwise.  Spray or brush olive oil on zucchini.  Sprinkle garlic powder and italian seasoning evenly on the cut side of the zucchini.  Grill or pan fry in a cast iron skillet, both sides over medium heat.  Remove from heat once browned.

Filling

  1. In a medium sized bowl, mix together filling ingredients. Scoop out the center of the zucchinis to create a zucchini “boat”.  Put the mixture on a cutting board and chop finely.  Add to the filling mixture and mix well.

  2. Carefully scoop filling into each boat.  You may have leftover filling which tastes good on its own too, especially if you add arugula and turn it into a salad! Sprinkle mozzarella on top of each boat.  In a preheated oven of 375F, bake for 8 minutes or until heated through and cheese is melted.

  3. Remove from oven, sprinkle with pepper and serve, or get a little fancy and add arugula and balsamic vinegar drizzle on top.