Mediterranean Stuffed Zucchini

This Mediterranean Stuffed Zucchini features tender zucchini boats filled with a savory blend of quinoa, tomatoes, olives, and fresh herbs. It's a delightful balance of traditional Mediterranean flavors with a creative twist, making it a perfect plant-based main course that is both satisfying and nutritious.

Ingredients:

• 4 medium zucchini
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating boats. Set aside the scooped flesh.
3. In a skillet, heat olive oil over medium heat. Add the red onion and garlic, sautéing until softened.
4. Stir in the chopped zucchini flesh, cherry tomatoes, olives, oregano, basil, salt, and pepper. Cook for about 5 minutes until the tomatoes soften.
5. Remove from heat and fold in the cooked quinoa and fresh parsley. Adjust seasoning if needed.
6. Place the zucchini boats on a baking sheet and fill each with the quinoa mixture. Sprinkle with nutritional yeast if using.
7. Bake for 25-30 minutes, or until the zucchini is tender.
8. Serve warm, garnished with additional parsley if desired.