Mediterranean Stuffed Zucchini

This Mediterranean Stuffed Zucchini features tender zucchini boats filled with a savory mixture of quinoa, tomatoes, olives, and herbs. Baked to perfection, this dish balances traditional Mediterranean flavors with a modern plant-based twist, making it both wholesome and satisfying. It's a perfect option for a vegan main course that is rich in flavor and nutrients.

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 diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers, creating boats. Reserve the scooped-out flesh.
3. In a skillet, heat olive oil over medium heat. Add red onion and garlic, sauté until translucent.
4. Stir in the reserved zucchini flesh, cherry tomatoes, olives, cooked quinoa, oregano, basil, salt, and pepper. Cook for about 5 minutes until heated through.
5. Remove from heat and stir in fresh parsley and lemon juice.
6. Fill each zucchini boat with the quinoa mixture and place them in a baking dish.
7. Cover with foil and bake for 25-30 minutes until the zucchinis are tender.
8. Remove the foil and bake for an additional 5-10 minutes for a slight browning.
9. Serve warm, garnished with additional parsley if desired.