Grilled Zucchini Boats
from kristineskitchenblog.comHealthy Zucchini Boats, stuffed with seasoned quinoa, olives, tomatoes, and feta. This easy recipe is also healthy, vegetarian, and gluten free!
Servings: 4
Calories: 204kcal
Ingredients
- ½ cup quinoa
- 1 cup water
- 4 large zucchini
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- 1/8 teaspoon kosher salt
- 1 cup cherry tomatoes halved
- ½ cup pitted kalamata olives quartered
- ¼ cup finely chopped red onion
- 1 tablespoon chopped fresh parsley
- ¼ cup crumbled feta cheese omit to make vegan
Instructions
- Rinse the quinoa under cold water and drain. Place quinoa and 1 cup water in a small saucepan. Bring to a boil, reduce heat to a low simmer, and cover. Cook for 10 minutes, or until water is absorbed. Transfer to a large bowl to cool slightly.
- Meanwhile, heat a grill or grill pan over medium heat. Slice the zucchini in half lengthwise and use a small metal spoon to scoop out the insides. Brush cut sides of zucchini with olive oil. Grill zucchini, cut side down, for 4-6 minutes, until crisp-tender. Transfer to a baking dish or baking sheet.
- Whisk together the lemon juice, oregano, and salt. Stir it into the quinoa.
- Halve the tomatoes, quarter the olives, and chop the red onion and parsley. Add these to the bowl with the quinoa, along with the feta cheese. Stir to combine.
- Scoop filling into the grilled zucchini boats. Serve immediately or refrigerate until ready to serve. Zucchini boats may be served cold or at room temperature.
Nutrition
Serving: 2zucchini halves | Calories: 204kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 465mg | Potassium: 727mg | Fiber: 5g | Sugar: 7g | Vitamin A: 764IU | Vitamin C: 47mg | Calcium: 104mg | Iron: 2mg
