Ingredients:

  • 2 medium-large zucchini, about 8 inches long (approx. 500g total)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium yellow onion, finely chopped (approx. 75g)
  • 2 cloves garlic, minced
  • 1/2 cup uncooked quinoa, rinsed well (approx. 100g)
  • 1 cup vegetable broth (240ml)
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (approx. 30g)
  • 1/4 cup Kalamata olives, pitted and chopped (approx. 40g)
  • 1/4 cup crumbled feta cheese (approx. 30g)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions:

  1. Halve the zucchini lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Season the zucchini boats with olive oil, salt, and pepper.
  2. Sauté the onion and garlic in olive oil. Add the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, until the quinoa is cooked and the liquid is absorbed (about 15 minutes).
  3. Fluff the cooked quinoa with a fork. Stir in the sun-dried tomatoes, olives, feta cheese, parsley, mint, and lemon zest. Season with salt and pepper to taste.
  4. Generously spoon the quinoa filling into the zucchini boats, mounding it slightly.
  5. Place the stuffed zucchini boats in the prepared baking dish. Bake in a preheated oven until the zucchini is tender and the filling is heated through (about 20 minutes).
  6. Let cool slightly before serving.