Mediterranean Stuffed Zucchini Boats with Quinoa and Herbs

Instructions

Prepare the zucchini

1. Preheat the oven to 375°F.
2. Scoop out the center of each zucchini half, leaving about 1/4 inch around the edges.
3. Chop the scooped-out zucchini and set it aside for the filling.
4. Brush the zucchini halves lightly with olive oil and season with pepper and salt (if using).
5. Arrange cut side up in a baking dish.

Cook the filling

1. Heat the olive oil in a skillet over medium heat.
2. Add the onion and cook 3 to 4 minutes, until softened.
3. Add the garlic and cook 30 seconds.
4. Stir in the chopped zucchini and tomatoes. Cook 3 to 4 minutes, until slightly softened.
5. Add the quinoa, chickpeas, oregano, and pepper, and stir until warmed through.
6. Remove from the heat and fold in the parsley, basil, and feta.

Stuff and bake

1. Spoon the filling evenly into each zucchini half.
2. Cover loosely with foil and bake for 20 minutes.
3. Remove the foil and bake another 10 minutes, until the zucchini is tender.

Serve

1. Let cool slightly, and garnish with extra fresh herbs if you like.