Zucchini Boats Stuffed With Vegetables
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course:
Side Dish
Cuisine:
Greek
Servings: 5
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.
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Brush 1 tbsp ox extra virgin olive oil on the outside of the zucchini boats, and place them in a small roasting pan.
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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.
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Add the peppers, tomatoes, chopped zucchini flesh, tomatoes, ½ cup parsley, turmeric, salt and pepper.
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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.
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Bake for about 5-6 minutes, until the zucchini shells are cooked.
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Sprinkle the remaining 1 tbsp parsley, serve ans enjoy!
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