Mediterranean Stuffed Zucchini Boats

A savory side or main dish!

Packed with plant protein, fiber, and Mediterranean flavor, these are easy to make and great for digestion and inflammation control.

Ingredients

• 2 medium zucchini, halved lengthwise and scooped out

• 1/2 cup cooked quinoa or lentils

• 1/4 cup cherry tomatoes, halved

• 2 tablespoons crumbled feta (optional)

• 2 tablespoons chopped kalamata olives

• 1 tablespoon fresh parsley or mint

• 1 clove garlic, minced

• 1 tablespoon olive oil

• Salt and pepper to taste
  

Instructions

1. Preheat oven to 375°F.

2. Lightly salt zucchini halves and set aside.

3. Mix quinoa/lentils, tomatoes, olives, garlic, olive oil, and herbs in a bowl.

4. Spoon mixture into the zucchini halves.

5. Sprinkle with feta and bake for 20–25 minutes until tender and golden.