Delectable Lebanese Quinoa Stuffed Zucchini Boats with Mint-Garlic Yogurt Sauce (Gluten-Free)

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 large zucchini
• 1 cup quinoa (uncooked)
• 2 cups vegetable broth
• 1/2 cup chopped tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• For the mint
• garlic yogurt sauce:
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1/4 cup chopped fresh mint leaves
• Salt, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise and scoop out the insides, leaving a boat shape. Set aside.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and fluffy.
4. In a mixing bowl, combine the cooked quinoa, chopped tomatoes, feta cheese, parsley, cumin, coriander, salt, and pepper. Mix well.
5. Stuff the zucchini boats with the quinoa mixture, pressing down gently to fill them evenly.
6. Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Bake for 25 30 minutes or until the zucchini is tender.
7. For the mint garlic yogurt sauce, combine Greek yogurt, minced garlic, chopped fresh mint leaves, and salt in a bowl. Mix well.
8. Serve the baked zucchini boats topped with a generous dollop of the mint garlic yogurt sauce.

Chef’s Insight

To achieve an authentic Lebanese flavor, use fresh herbs and spices in this dish.

Notes

To enhance the cinematic effect, use a shallow depth of field to focus on the zucchini boats and sauce while blurring the background.