Mediterranean Zucchini Boats
These Mediterranean Zucchini Boats are stuffed with peppers, tomato, olives, and feta and then baked to perfection.
Servings: 8 servings
Calories: 94kcal
Ingredients
- 4 medium zucchini ends trimmed
- 1 large bell pepper finely chopped
- 1 large tomato finely chopped
- 1/2 cup Kalamata olives finely chopped
- 3 large garlic cloves minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil extra virgin
- 1/2 cup feta cheese crumbled
- 1/4 cup white cheddar or mozzarella cheese grated
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat oven to 400 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a tablespoon or melon baller. Discard or save the flesh. Arrange zucchini halves on a large baking sheet lined with parchment paper and set aside.
- In a medium bowl, add bell pepper, tomato, olives, garlic, Italian seasoning, ground black pepper and olive oil. Stir to combine.
- Fill each zucchini half with a mixture distributing evenly and bake for 25 minutes. Top with feta cheese and cheddar (mozzarella) cheese and bake for another 10 minutes or until cheese has melted.
- Remove from the oven, sprinkle with parsley and serve hot or cold.
Notes
Store: Refrigerate in an airtight container for up to 2-3 days. Do not freeze as zucchini become very soggy upon thawing.
Nutrition
Serving: 1zucchini boat | Calories: 94kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 275mg | Fiber: 2g | Sugar: 4g