Middle Eastern Stuffed Zucchini Boats
With a hearty dose of zaatar seasoning and a lemony tahini drizzle, these vegetarian stuffed zucchini boats are the perfect way to use up a bountiful zucchini harvest.
Equipment
Ingredients
- 2, 1 lb. zucchini
- 1/2 cup cooked quinoa
- 1/2 cup cooked chickpeas
- 1/3 cup diced fresh cherry tomatoes
- 1/3 cup diced red bell pepper
- 1/4 cup minced fresh parsley
- 1/4 onion finely chopped
- 1 garlic clove minced
- 1/4 cup crumbled feta cheese
- Zest of 1 lemon
- 1 teaspoon zaatar
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 1 tablespoon water
- 3 tablespoons fresh lemon juice
- 1 teaspoon minced fresh chives
- Salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Trim the ends off the zucchini, then slice in half lengthwise. Using a small spoon, carefully scoop out the flesh and seeds, leaving a ¼ inch around the edges to create the hollowed out “boat.” Discard flesh and seeds.
- Place the zucchini halves on a rimmed baking sheet. Set aside.
- In a large bowl combine the cooked quinoa, cooked chickpeas, diced cherry tomatoes, diced red bell pepper, minced parsley, minced garlic, diced onion, crumbled feta, lemon zest, zaatar and olive oil. Stir until well combined. Season with salt and pepper to taste.
- Fill each zucchini half with the stuffing. Bake for 40-50 minutes, until the zucchini is cooked through.
- Whisk together the tahini, water, lemon juice, minced chives and ¼ teaspoon salt.
- Drizzle some of the tahini mixture over the top of each zucchini boat before serving.
Nutrition
Calories: 218kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 198mg | Potassium: 1099mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1516IU | Vitamin C: 90mg | Calcium: 138mg | Iron: 3mg