📖 Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures the zucchini will cook evenly.
2. Prepare the Zucchini: Wash 4 medium-sized zucchinis thoroughly. Cut them in half lengthwise. Then, using a spoon, carefully scoop out the flesh, leaving about a 1/4-inch border. Set the zucchini boats aside. Do not discard the scooped-out flesh.
3. Cook the Quinoa: In a medium saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
4. Sauté the Vegetables: Dice the scooped-out zucchini flesh, 1 red bell pepper, 1/2 red onion, and 2 cloves of garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced vegetables and garlic. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste.
5. Combine the Filling: In a large bowl, combine the cooked quinoa, sautéed vegetables, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped Kalamata olives, 2 tablespoons of chopped fresh parsley, 2 tablespoons of chopped fresh mint, and 1 tablespoon of lemon juice. Mix well to combine all the ingredients.
6. Stuff the Zucchini: Arrange the zucchini boats in a baking dish. Spoon the quinoa and vegetable mixture evenly into each zucchini boat, packing it lightly.
7. Bake: Drizzle the stuffed zucchini with a little olive oil. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the zucchini is tender and the filling is heated through and slightly golden on top.
8. Garnish and Serve: Remove the stuffed zucchini from the oven and let them cool slightly. Garnish with additional feta cheese, fresh parsley, and a squeeze of lemon juice before serving. Enjoy this delightful Mediterranean dish! Don't forget to try a piece yourself!