Zucchini boats are a wonderful way to combine healthy ingredients in a creative and delicious way. Our recipe for stuffed zucchini with quinoa combines the nutty flavor of quinoa with the intense aromas of sun-dried tomatoes, black olives, and tangy feta. This dish is not only a real eye-catcher on the plate, but also a delight for foodies and home cooks alike.
This recipe is inspired by Mediterranean cuisine and combines healthy, fresh ingredients into a light yet satisfying dish. The combination of quinoa cooked in aromatic vegetable broth and savory ingredients like sun-dried tomatoes and feta makes this dish truly special.
Ingredients for 4 servings:
- 100 g quinoa
- 250 ml vegetable stock
- 4 small zucchini
- 3 tbsp rapeseed oil
- 1 onion
- 1 clove of garlic
- 100 g dried tomatoes
- 50 g black olives
- 50g feta
- Salt
- Pepper
- Sweet paprika powder
Preparation:
Step 1: Cook the quinoa
Rinse the quinoa under running water to remove any bitterness. Prepare the quinoa for the zucchini by cooking it in vegetable broth according to the package instructions until tender and the liquid has completely absorbed.
Step 2: Prepare the zucchini
Wash the zucchini, halve it lengthwise, and scoop out the flesh with a spoon, leaving a small edge. Prepare the zucchini step by step. Finely chop the flesh and set aside. Heat 2 tablespoons of rapeseed oil in a pan and fry the zucchini halves, cut-side down, over medium heat for about 5-7 minutes until lightly browned. This is the perfect way to prepare the Greek-style zucchini.
Step 3: Prepare the filling
Peel and finely chop the onion and garlic. Chop the sun-dried tomatoes and slice the olives into rings. Heat 1 tablespoon of rapeseed oil in a pan and sauté the onion and zucchini flesh for 3 minutes. Add the garlic and cook for another minute. This is the key to perfectly preparing the zucchini with olives and tomatoes.
Step 4: Mix the filling
Combine the quinoa with the fried onions, zucchini flesh, tomatoes, olives, and crumbled feta. Fold the feta into the zucchini and season with salt, pepper, and sweet paprika.
Step 5: Fill the zucchini and serve
Fill the prepared filling into the roasted zucchini halves and arrange the stuffed zucchini Greek-style on a serving platter. This combination of zucchini with quinoa and feta is a delight.
Tips & Variations:
- Extra protein: Add chopped walnuts or almonds to the filling for extra crunch and more protein to create low-carb zucchini.
- Fresh herbs: Add fresh herbs like basil, parsley, or thyme to the filling to add even more flavor.
- Vegan option: Replace the feta with a vegan cheese alternative to make the dish vegan and gluten-free.
Serving suggestion:
Serve the Mediterranean quinoa and zucchini boats on the stylish "Misty Cliff" plates. These dark gray stoneware plates perfectly showcase the vibrant colors of the dish and make for an appealing presentation. Serve with a glass of refreshing lemonade or a light iced tea, which will ideally complement the flavors of the dish.
Conclusion:
Quinoa zucchini boats are a light and delicious dish that's perfect for a healthy lunch or dinner.The combination of nutty quinoa, tangy feta, and the intense flavors of sun-dried tomatoes and olives is simply irresistible. Using a high-quality cast iron pan from Springlane is especially practical, as it allows for even heat distribution and ensures the ingredients are perfectly browned. This Greek zucchini recipe is ideal for anyone who wants to discover new flavors and values healthy, fresh ingredients.
Try it and let yourself be enchanted by the Mediterranean flavors.
Have fun cooking and enjoying!
