“Egyptian Brunch Magic: Vegan Feta Stuffed Zucchini Boats with Spiced Quinoa”

Allergens

None

Ingredients

• 3 large zucchinis
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 8 oz vegan feta cheese, crumbled
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped

Instructions

1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the insides, leaving a 1/4 inch shell. Place hollowed zucchini halves on a lined baking sheet, brush with olive oil, and season with salt and pepper. Bake for 15 minutes or until slightly tender. Rinse quinoa under cold water and cook in water or vegetable broth with a pinch of salt for 12 15 minutes until fluffy. In a large pan, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in garlic, cumin, coriander, paprika, and cayenne pepper, cooking for 1 2 minutes until fragrant. Combine cooked quinoa with the spiced onion mixture, crumbled vegan feta cheese, parsley, and mint. Mix well. Stuff each zucchini shell with the quinoa mixture, pressing gently to fill evenly. Bake for an additional 15 20 minutes until zucchinis are tender and filling is heated through.

Chef’s Insight

To emphasize the contrast of flavors and textures, try sprinkling a touch of black sesame seeds on top of the zucchini boats before serving.

Notes

Make sure to use a firm and fresh zucchini for this recipe; it should hold its shape during baking.