Zucchini Harvest Feast: Delectable Stuffed Zucchini Boats

Picture a warm, sun-dappled garden where plump zucchinis hang like nature’s ornaments, ready to be transformed into something extraordinary. Our Zucchini Harvest Feast is a celebration of this versatile vegetable, taking you on a journey of flavors and textures that will leave your taste buds dancing with delight.

Ingredients

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the outer shell.
2. In a bowl, combine the scooped-out zucchini flesh, cooked quinoa, diced red bell pepper, diced onion, cherry tomatoes, crumbled feta cheese, chopped basil, minced garlic, salt, and pepper. Mix well.
3. Brush the zucchini shells with olive oil and place them in a baking dish.
4. Spoon the quinoa mixture into the zucchini shells, pressing gently to pack it.
5. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender and the filling is heated through.

Prep time: 15 minutes

Yield: 8 stuffed zucchini boats

These Delectable Stuffed Zucchini Boats are a perfect way to showcase the bounties of the zucchini harvest. Each bite is a medley of flavors, from the earthiness of quinoa to the sweetness of cherry tomatoes, all nestled within tender zucchini shells.

Nutrition per serving: Calories: 187, Fat: 7g, Carbohydrates: 24g, Protein: 8g

Picture yourself savoring each bite of these zucchini boats, a symphony of tastes that embodies the essence of the season. As you enjoy this dish, you become a part of the story of the zucchini, from the moment it was harvested to the creation of this masterpiece on your plate.