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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:

 
Mediterranean Zucchini Boats
 
Prep time:
Cook time:
Total time:
Serves: 2-4
Mediterranean Zucchini Boats Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-4
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut ends and tops off zucchini. Scoop out the seeds.
  3. Line baking sheet with parchment paper.
  4. Arrange zucchini on baking sheet. Brush with olive oil. Sprinkle with kosher salt. Bake for 12-15 minutes.
  5. Make vinaigrette by whisking together olive oil, lemon juice, shallots, kosher salt and fresh ground pepper.
  6. Assemble the filling by mixing quinoa, olives, apricots, tomatoes, almonds, mint, parsley and feta cheese. Toss in vinaigrette.
  7. Allow zucchini to cool and then scoop in quinoa salad mix. Top with more feta if desired.
  8. Enjoy πŸ™‚
 

 

 

 

 

 

salt

Dressing

feta sprinkles

 

 

 

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7 Comments

  1. 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!!!

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