Spinach & Feta Stuffed Zucchini Boats
Fresh zucchini filled with spinach, feta cheese, herbs, and whole grains, then baked until perfectly tender.
Prep Time
20 mins min
Cook Time
30 mins min
Total Time
50 min
Servings
4
Ingredients
- 4 medium zucchini
- 2 cups fresh spinach, chopped
- 1 cup cooked quinoa
- 150 g feta cheese, crumbled
- 2 tbsp grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tsp dried oregano
- 0.5 tsp paprika
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Slice each zucchini in half lengthwise and scoop out the center to create boats.
- 3
Brush the zucchini with olive oil and arrange in a baking dish.
- 4
Bake the zucchini shells for 10 minutes.
- 5
Meanwhile, heat a little olive oil in a skillet and sauté the garlic for 30 seconds.
- 6
Add the spinach and cook until wilted.
- 7
Stir in the cooked quinoa, feta cheese, parsley, dill, oregano, paprika, lemon juice, salt, and pepper.
- 8
Remove from the heat and mix in the Parmesan cheese.
- 9
Fill each zucchini boat generously with the mixture.
- 10
Bake for 20 minutes until the zucchini is tender and the tops are lightly golden.
- 11
Serve warm with a Greek salad or yogurt sauce.
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