
Stuffed Zucchini Boats
Stuffed Zucchini Boats
Stuffed zucchini boats with turkey sausage, tomatoes, bell peppers, and cheese topped with Pesto
Equipment
- Baking sheet
- Chef knife
- melon baller
- Large skillet
- Wooden spoon
- Cutting board
- Oven
Ingredients
- 4 large zucchinis
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup cooked quinoa or couscous
- 1/2 cup Kalamata olives pitted and chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the flesh to create hollow "boats." Set the zucchini flesh aside.
- Place the zucchini boats on a baking sheet, brush them with olive oil, and season with salt and pepper. Bake in the preheated oven for about 10 minutes, until slightly tender.
- While the zucchinis are baking, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.
- Chop the reserved zucchini flesh and add it to the skillet. Cook for about 5 minutes, then add the cherry tomatoes, cooked quinoa (or couscous), Kalamata olives, and dried oregano. Cook until everything is heated through. Season with salt and pepper to taste.
- Remove the zucchinis from the oven and fill each boat with the stuffing mixture. Sprinkle the crumbled feta cheese over the top. If using, also sprinkle some grated Parmesan cheese.
- Return the stuffed zucchinis to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley and basil before serving.
Notes
Stuffed zucchini boats are a delicious and healthy Mediterranean dish.