Mediterranean Stuffed Zucchini Boats
Stuffed with whole grains, nuts, veggies, cheese, and fresh herbs, these Mediterranean-flavored zucchini boats are a great addition to your summer menu. They can serve both as an entr
e or a side dish, and you can use the stuffing for yellow summer squash, bell peppers, or tomatoes as well.
2 zucchini, reserving inside of 1 zucchini for stuffing (about
1 cup of Minute
Rice Whole Grain Medley
cup chopped yellow onion
1/3 cup crumbled reduced fat Feta cheese
cup sundried tomatoes, chopped
2 Tablespoons pine nuts
cup chopped arugula, packed
1 Tablespoon chopped fresh mint
2 Tablespoons chopped fresh basil
Tablespoons minced garlic
1 Tablespoon olive oil
Tablespoon lemon juice
Tablespoon balsamic vinegar
teaspoon crushed red pepper flakes
teaspoon black pepper
1/8 teaspoon salt
1. Preheat oven to 375
F. Cut zucchini in half lengthwise, and scoop out insides, leaving a thin layer of flesh with the skin. Chop the removed inside flesh of 1 zucchini, or about cup, and add to a medium-sized bowl.
2. Add all remaining ingredients to the bowl with the chopped zucchini. Mix well.
3. Place the 4 zucchini halves in a baking dish. Using a spoon, scoop the stuffing into the zucchini, generously filling each "boat."
4. Cover with aluminum foil and bake for 40 minutes, or until zucchini are fork-tender.
Per 1 zucchini boat
Total Fat: 8 g
Saturated Fat: 1 g
Sodium: 357 mg
Total Carbohydrate: 23 g
Dietary Fiber: 4 g
Protein: 7 g