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BBQ & Grill

Vegetarian Quinoa & Feta Stuffed Zucchini

These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean. Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 medium zucchini
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup chopped onion
  • 1 tablespoon finely chopped garlic
  • ¾ teaspoon smoked paprika
  • 1 tablespoon chopped fresh oregano, divided
  • 1 cup cooked quinoa
  • 1 cup diced plum tomatoes
  • 8 pitted kalamata olives, chopped
  • ½ cup crumbled feta cheese

Directions

  1. Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve for another use. Place the zucchini shells on a baking sheet; sprinkle with salt and pepper. Bake until the zucchini starts to soften, 10 to 13 minutes.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and 2 teaspoons oregano; cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Remove from the heat and stir in quinoa, tomatoes, olives and feta. Divide evenly among the zucchini shells.
  3. Switch the oven to broil and place a rack 8 inches from the heat. Broil the filled zucchini shells until the tops are lightly browned, 5 to 6 minutes. Sprinkle with the remaining 1 teaspoon oregano.