“Mediterranean Heaven: Lebanese Stuffed Zucchini Boats with Quinoa & Feta”

Allergens

Dairy, Nuts

Ingredients

• 6 large zucchinis
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup crumbled feta cheese
• 1/2 cup chopped sun
• dried tomatoes
• 1/2 cup chopped fresh basil
• 1/4 cup pine nuts, toasted
• Salt and pepper, to taste
• Olive oil, for brushing
• Fresh lemon juice

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis lengthwise into 1/4 inch thick planks, removing the seeds and creating boats.
3. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Fluff with a fork and set aside.
4. In a large bowl, mix together the cooked quinoa, feta cheese, sun dried tomatoes, basil, and pine nuts. Season with salt and pepper to taste.
5. Spoon the quinoa mixture onto each zucchini plank, filling them evenly. Place filled boats on the prepared baking sheet.
6. Brush the tops of the zucchini boats with olive oil and season with salt and pepper. Drizzle with lemon juice.
7. Bake for 25 30 minutes until zucchini is tender and golden brown. Let cool slightly before serving.

Chef’s Insight

Use high-quality feta cheese for a richer flavor and texture.

Notes

For a vegan option, replace feta cheese with dairy-free cheese and pine nuts with slivered almonds or walnuts.