PREP TIME: 10 MINUTES –
COOK TIME: 22 MINUTES –
SERVINGS: 4 PEOPLE –
CALORIES: 250 KCAL
Greek Stuffed Zucchini
Ingredients
- ½ cup quinoa
- 1 cup water
- 4 medium zucchini
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ red pepper diced
- ¼ cup diced red onion
- 2 Tablespoons sliced olives
- 1/2 cup chickpeas drained and rinsed
- 1/4 cup feta cheese or more
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- Zest of one lemon
- La Baleine Essentiel Salt to taste
- Pepper to taste
- Fresh parsley for garnish
INSTRUCTIONS
- Rinse quinoa under cold water and drain. Place quinoa and water in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 10 minutes, or until water is absorbed. Transfer to a large bowl to cool slightly.
- Meanwhile, preheat oven to 400 degrees.
- Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9×13 casserole dish.
- Combine cooked quinoa with garlic powder, oregano, red pepper, red onion, olives, chickpeas, feta, olive oil, lemon juice and lemon zest. Season with salt and pepper, to taste.
- Bake until the zucchini is tender, about 12-18 minutes. Serve immediately, garnished with chopped parsley, if desired.