These Mediterranean stuffed zucchini boats are filled with fluffy quinoa, spinach, feta and herbs, then baked until golden for a light, wholesome meal that's perfect for an easy weeknight dinner.
Ingredients (serves 4):
- 2 medium zucchini
- 1 cup cooked quinoa
- 2 cups baby spinach, roughly chopped
- 100g feta, crumbled
- ¼ cup grated parmesan
- 2 tbsp garlic-infused olive oil
- Handful chopped parsley and chives
- Zest of 1 lemon
- 2 tbsp chopped walnuts
- Salt and cracked black pepper
Method:
- Preheat the oven to 190°C. Halve the zucchini lengthways, scoop out the centres with a spoon to create boats and finely chop the removed zucchini flesh.
- Heat the garlic-infused olive oil in a frying pan, cook the chopped zucchini for 3–4 minutes, then stir through the quinoa, spinach, feta, parsley, chives, lemon zest, walnuts, salt and pepper until the spinach has just wilted.
- Spoon the filling into the zucchini boats, sprinkle with parmesan and bake for 20–25 minutes until the zucchini is tender and the tops are lightly golden.