Delectable Paleo Turkish Snack Delight – Baked Zucchini Boats Stuffed with Almond Feta

Allergens

Nuts (almonds, walnuts)

Ingredients

• 3 medium zucchini
• 1 cup almond feta cheese, crumbled
• 1/2 cup walnuts, roughly chopped
• 2 tbsp fresh dill, finely chopped
• 1/4 cup red onion, finely diced
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Wash and dry the zucchini. Carefully slice each zucchini in half lengthwise, then use a spoon to scoop out the flesh, leaving about 1/4 inch thick shells. Reserve the removed flesh for another recipe or discard.
3. In a medium mixing bowl, combine almond feta, walnuts, dill, red onion, garlic, cumin, paprika, salt, and pepper. Mix well to combine.
4. Divide the almond feta mixture evenly among the zucchini boats, pressing gently to fill each one.
5. Brush the outsides of the filled zucchini boats with olive oil and season with a pinch of salt and pepper. Place them on the prepared baking sheet, cut side up.
6. Bake for 20 25 minutes, or until the zucchini is tender and slightly golden. Remove from oven and let cool slightly before serving.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of ground cinnamon to the almond feta mixture for an authentic Turkish twist.

Notes

For a more robust flavor, roast the red onion and garlic before combining with other ingredients.