Mediterranean Stuffed Courgettes

This Mediterranean Stuffed Courgettes dish beautifully balances traditional flavors with a creative twist. Tender courgettes are hollowed and filled with a savory mixture of quinoa, sun-dried tomatoes, olives, and feta cheese, providing a delightful blend of textures and tastes. This dish is not only visually appealing but also vegetarian-friendly and packed with nutrients, making it a perfect main course for any meal.

Ingredients:

• 4 medium courgettes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the courgettes in half lengthwise and scoop out the insides, creating a hollow space for the filling. Reserve the scooped flesh.
3. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
4. In a mixing bowl, combine the cooked quinoa, reserved courgette flesh, sun-dried tomatoes, olives, feta cheese, parsley, garlic, oregano, salt, and pepper. Mix well.
5. Fill each courgette half with the quinoa mixture, packing it in gently.
6. Place the stuffed courgettes on a baking dish, drizzle with olive oil, and cover with foil.
7. Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the tops are slightly golden.
8. Serve warm, garnished with extra parsley if desired.