These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
