Salting and briefly roasting the zucchini before filling helps excess moisture escape. The quinoa cooks while the boats soften, then the filled halves return to the oven just long enough to warm through and lightly brown the feta.
Serves: 4
Prep: 20 minutes
Cook: 35 minutes
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil, divided
- 1/2 teaspoon fine salt, divided
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, quartered
- 1/3 cup crumbled feta
- 2 tablespoons chopped mint or parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
Method
- Heat the oven to 400°F. Halve zucchini lengthwise and scoop out the centers, leaving a 1/4-inch border. Chop the scooped flesh.
- Brush boats with half the oil, season with 1/4 teaspoon salt, and roast cut-side up for 12 minutes. Carefully blot any liquid in the centers.
- Simmer quinoa and water, covered, for 15 minutes. Rest off heat for 5 minutes, then fluff with a fork.
- Warm remaining oil in a skillet. Cook onion and chopped zucchini for 5 minutes, then stir in tomatoes and cook 2 minutes.
- Combine vegetables with quinoa, feta, herbs, lemon, pepper, and remaining salt. Fill the zucchini boats and bake 10 to 12 minutes until hot.
Variations
Fold in 1/2 cup drained chickpeas for a more substantial filling, or use goat cheese instead of feta. Dill works well in place of mint.
Storage and reheating
Refrigerate cooked boats in a covered container for up to 3 days. Reheat in a 350°F oven until hot, or microwave gently; the zucchini will soften more after storage.
Read the the meal plan for a small kitchen and the seasonal meal planning guide for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
