Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • 1 cup cooked quinoa
  • ½ cup crumbled feta cheese
  • ¼ cup pitted Kalamata olives, chopped
  • ½ cup Roma tomatoes, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh flat-leaf parsley, chopped
  • ¼ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise.
  2. Use a spoon to scoop out the center seeds, leaving a ¼-inch (6mm) wall. Brush the interiors with olive oil and sprinkle with salt.
  3. Roast the empty zucchini boats for 10 minutes until they just begin to soften.
  4. In a mixing bowl, combine the cooked quinoa, crumbled feta, olives, diced tomatoes, minced garlic, oregano, lemon juice, and parsley.
  5. Stir the filling gently and season with black pepper.
  6. Remove zucchini from the oven and pack the filling tightly into each boat using the back of a spoon.
  7. Bake for 15–20 minutes, then finish under the broiler for 2–3 minutes until the feta is bubbling and edges are mahogany-colored.