Energizing Middle Eastern Zucchini Boats

Allergens

Dairy (Feta cheese)

Ingredients

• 4 medium
• sized zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 cup fresh parsley, chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Wash the zucchinis and slice them in half lengthwise, then scoop out the seeds with a spoon.
3. Place the zucchini halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the zucchini boats with olive oil and season with salt and pepper.
5. Bake for 20 25 minutes or until tender.
6. In a mixing bowl, combine cherry tomatoes, cucumber, parsley, mint leaves, feta cheese, lemon juice, and remaining olive oil. Season with salt and pepper to taste.
7. Remove zucchini boats from the oven and stuff them with the tomato cucumber mixture.
8. Serve immediately and enjoy a refreshing, healthy snack that fuels your body and soul.

Chef’s Insight

The combination of flavors in this dish is perfect for a light, healthy snack or side dish.

Notes

You can adjust the seasoning according to your taste preference.