Greek Zucchini Boats
An excellent way to use up zucchini from your garden's harvest.
- 3 zucchini, sliced and seeds removed
- 1 tablespoon olive or canola oil
- ¼ cup quinoa
- ½ cup water
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon oregano
- 1 cup grape tomatoes, sliced
- ¼ cup diced red onion
- ½ cup chickpeas, drained and rinsed, low sodium
- ¼ cup feta cheese
- 2 tablespoons green onions, chopped
Dressing for quinoa mix:
2 tablespoons lemon juice
2 tablespoons olive or canola oil
Preheat the oven to 375 F. Line a baking pan with parchment paper or use non-stick cooking spray. Wash, dry and cut zucchini into halves. Scoop out the flesh of the zucchini with a spoon. Drizzle zucchini with 1 Tbsp. of olive or canola oil. Bake 25 to 30 minutes until tender.
While zucchini is cooking, combine the quinoa and water and cook by following the directions on the package. Drain any excess water from quinoa, then add garlic powder, dried basil, oregano, grape tomatoes, red onion, chickpeas and feta to the mixture and combine all ingredients. Mix oil and lemon juice in a separate container, then add to the quinoa mixture. Fill zucchini with mixture. Top with green onions.