Mediterranean Zucchini Boats with Lemon Herb Dressing

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 medium zucchinis 1 cup cherry tomatoes, halved 1 cucumber, diced 1/2 red onion, finely chopped 1 cup crumbled feta cheese 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1 lemon, zested and juiced 2 tablespoons olive oil Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the centers to create boats. Place them on a baking sheet and bake for 20 minutes or until tender. In a bowl, mix together the cherry tomatoes, cucumber, red onion, feta cheese, parsley, dill, lemon zest, lemon juice, olive oil, salt, and pepper. Remove the zucchini boats from the oven and fill them with the vegetable mixture. Serve immediately.

Chef’s Insight

Choose firm, straight zucchinis for easier carving and even cooking.

Notes

For an extra boost of flavor, marinate the vegetables in the dressing for 30 minutes before stuffing the zucchini boats.