Easy Mediterranean Zucchini Boats
Deliciously roasted zucchini filled with a medley of tomatoes, olives, and feta, offering a quick and healthy Mediterranean-inspired meal.
Ingredients
Zucchini Preparation
- 4 medium medium zucchinis Look for firm, bright green zucchinis.
Filling Ingredients
- 1 cup cherry tomatoes, halved
- ½ cup black olives, pitted and sliced
- 1 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- to taste Salt and pepper Season well to enhance flavors.
- for garnish Fresh basil or parsley Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and slice the zucchinis in half lengthwise. Scoop out the seeds and flesh to create space for the filling, reserving some flesh.
- In a mixing bowl, combine the halved cherry tomatoes, sliced olives, crumbled feta cheese, and the reserved zucchini flesh. Drizzle with olive oil, and season with oregano, salt, and pepper. Mix until well combined.
- Fill each zucchini half generously with the mixture.
Cooking
- Place the zucchini boats on a baking sheet and bake for 20-25 minutes until tender and slightly golden.
- Garnish with fresh basil or parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for about 10 minutes. Can be frozen for up to 2 months; reheat from frozen at 375°F (190°C) for 25-30 minutes.