Mouthwatering Mediterranean Vegetarian Stuffed Zucchini Boats with Sundried Tomatoes, Spinach, and Feta Cheese

Allergens

Dairy (Feta Cheese)

Ingredients

• 6 medium
• sized zucchinis
• 2 cups fresh baby spinach
• 1 cup crumbled feta cheese
• 1/2 cup chopped sundried tomatoes
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup olive oil
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon.
3. In a large bowl, combine spinach, feta cheese, sundried tomatoes, pine nuts, garlic, red pepper flakes, salt, and black pepper. Mix well.
4. Stuff each zucchini half with the spinach mixture.
5. Place the stuffed zucchinis in a baking dish and drizzle with olive oil.
6. Bake for 30 35 minutes or until the zucchinis are tender.
7. Remove from oven, garnish with fresh basil leaves, and serve immediately.

Chef’s Insight

To prevent the zucchinis from becoming too soft, remove the seeds before stuffing them.

Notes

For a richer flavor, use sun-dried tomatoes packed in oil instead of dry ones.