Healthy Ingredient Recipes Healthy Dairy Recipes Healthy Cheese Recipes Healthy Feta Cheese Recipes Greek Vegetarian Stuffed Zucchini 5.0 (2) 1 Review 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. By Adam Hickman Adam Hickman Adam Hickman spent nearly a decade developing, testing and refining thousands of recipes for various Dotdash Meredith brands, including Real Simple, Food & Wine and EatingWell. This involved evaluating recipes using ESHA (a nutritional analysis software) and adjusting them as needed to meet nutritional standards. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 25 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Nutrition Profile: Egg Free Gluten-Free Vegetarian Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 4 medium zucchini ¼ teaspoon salt ½ teaspoon ground pepper 1 tablespoon extra-virgin olive oil ¾ cup chopped onion 1 tablespoon finely chopped garlic ¾ teaspoon smoked paprika 1 tablespoon chopped fresh oregano, divided 1 cup cooked quinoa 1 cup diced plum tomatoes 8 pitted Kalamata olives, chopped ½ cup crumbled feta cheese Directions 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. Print Nutrition Facts (per serving) 207 Calories 11g Fat 22g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 207 % Daily Value * Total Carbohydrate 22g 8% Dietary Fiber 4g 15% Total Sugars 7g Protein 8g 15% Total Fat 11g 14% Saturated Fat 4g 18% Cholesterol 17mg 6% Vitamin A 701IU 14% Vitamin C 38mg 42% Folate 80mcg 20% Sodium 458mg 20% Calcium 157mg 12% Iron 2mg 11% Magnesium 75mg 18% Potassium 678mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved