Mediterranean Zucchini Boats
As the first day of Spring approached, all I could think was “summer is almost here”. And with that thought, I reflected on the beautiful flowers, the greenery, the water and the bounty of fruits and vegetables that come in the summer.
I began to create a salad recipe and thought it needed a little something more.. a vessel, a boat of sorts, to hold it together.
Squash are a beautiful versatile vegetable that serve as a great vessel for your favorite salads, chili and almost anything else! I chose green zucchini for this recipe.
I wanted to keep the flavors light and fresh. Feel free to get creative and swap or sub ingredients for those you like more!
I used quinoa, but lentils, faro, rice, and couscous would all work great! This is also a great way to use some left over grains!
Here is my recipe:
- 1 1/2 cups cooked quinoa
- 3 medium sized green zucchini
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup kalamata olives, sliced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon curly parsley, chopped
- 3 tablespoons feta, crumbled
- 2 tablespoons toasted slivered almonds
- 2 tablespoons dried apricots, sliced
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons shallots finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 425 degrees.
- Cut ends and tops off zucchini. Scoop out the seeds.
- Line baking sheet with parchment paper.
- Arrange zucchini on baking sheet. Brush with olive oil. Sprinkle with kosher salt. Bake for 12-15 minutes.
- Make vinaigrette by whisking together olive oil, lemon juice, shallots, kosher salt and fresh ground pepper.
- Assemble the filling by mixing quinoa, olives, apricots, tomatoes, almonds, mint, parsley and feta cheese. Toss in vinaigrette.
- Allow zucchini to cool and then scoop in quinoa salad mix. Top with more feta if desired.
- Enjoy 🙂
Those are amazing! Great job. 🙂
Thank you so much☺️
You are making them when u get here
Thank you! I’ll make anything you want 😀
thank you <3 I love you
Hi Amanda! If you happen to grow (I do) zucchini, this is a fabulous way to use it up. I always have way more on hand than I can use. This recipe will help me to use at least 3 zucchinis at a time!!! My wheels are spinnin! I think I will have to make an Italian and a Mexican version too!!!
Great idea 🙂 I would love to have some of your delicious zucchini. 🙂