These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean. Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber. Source:, May 2020

Adam Hickman


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve for another use. Place the zucchini shells on a baking sheet; sprinkle with salt and pepper. Bake until the zucchini starts to soften, 10 to 13 minutes.

  • Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and 2 teaspoons oregano; cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Remove from the heat and stir in quinoa, tomatoes, olives and feta. Divide evenly among the zucchini shells.

  • Switch the oven to broil and place a rack 8 inches from the heat. Broil the filled zucchini shells until the tops are lightly browned, 5 to 6 minutes. Sprinkle with the remaining 1 teaspoon oregano.

Nutrition Facts

207 calories; 11 g total fat; 3.6 g saturated fat; 17 mg cholesterol; 458 mg sodium. 678 mg potassium; 21.6 g carbohydrates; 4.1 g fiber; 7 g sugar; 7.7 g protein; 701 IU vitamin a iu; 38 mg vitamin c; 80 mcg folate; 157 mg calcium; 2 mg iron; 75 mg magnesium;