Name: Zucchini Boats Stuffed With Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 zucchinis; 1 medium onion finely chopped; 2 gloves of garlic minced; 1 red bell pepper finely diced; 15 grape tomatoes sliced; ½ cup plus 1 tbsp finely chopped parsley; 3 tbsp extra virgin olive oil divided; 1 tsp turmeric; salt and pepper

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Zucchini Boats Stuffed With Vegetables

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Side Dish

Cuisine: Greek

Servings:

Author: Sonia Skounaki for Primal Mediterranean Gourmet

Ingredients

2 zucchinis
1 medium onion finely chopped
2 gloves of garlic minced
1 red bell pepper finely diced
15 grape tomatoes sliced
½ cup plus 1 tbsp finely chopped parsley
3 tbsp extra virgin olive oil divided
1 tsp turmeric
salt and pepper

Instructions

Preheat the oven at 357 F.
Cut the zucchinis in half crosswise. Then cut each piece lengthwise, resulting in eight pieces total.
Using a melon baller or a teaspoon, remove the flesh of each zucchini piece in a way to form a boat.
Brush 1 tbsp ox extra virgin olive oil on the outside of the zucchini boats, and place them in a small roasting pan.
Chop the zucchini flesh in small pieces, proportional to the other ingredients.
In a heavy skillet, over medium high heat, add 2 tbsp extra virgin olive oil and sauté the onion until it is translucent, about 5 minutes
Add the garlic and sauté for one more minute.
Add the peppers, tomatoes, chopped zucchini flesh, tomatoes, ½ cup parsley, turmeric, salt and pepper.
Stir to combine, cover the skillet and cook over medium heat for about 8 minutes.
Fill the zucchini boats with the mixture of the cooked vegetables.
Bake for about 5-6 minutes, until the zucchini shells are cooked.
Sprinkle the remaining 1 tbsp parsley, serve ans enjoy!