Mediterranean Zucchini Boats

I've been hearing good things about the Mediterranean diet recently from some health care professionals. I already eat a lot of vegetables, so I looked up some Mediterranean style recipes to try to incorporate even more of that food-pyramid into our diets. This recipe is very low in calories, I recommend serving it alongside something else in order to make it a more balanced meal.

Recipe from iFoodReal.

-4 zucchini, medium
-1 cup red bell pepper, minced
-1 cup multi-colored cherry tomatoes, halved
-1/4 cup garlic, minced
-4 tbsp oregano, dried
-1 tsp black pepper
-1/4 cup feta cheese, crumbled
-1/4 cup parsley, finely chopped

Cut zucchini in half lengthwise and scoop out the middle -- I used a grapefruit spoon, but a regular spoon would work too. Set aside while you prepare the filling.
In a medium bowl, mix to combine bell pepper, tomato, garlic, oregano and black pepper. Fill each zucchini with a mixture distributing evenly. Place on a large baking sheet and bake for 15 minutes at 350 degrees.

Top with feta cheese and broil on high for 3 more minutes or until cheese has browned. Remove from the oven, sprinkle with parsley and serve hot or cold.

We both liked this recipe and it made a lot of leftovers. I was missing the olives from the original ingredient list, because I know that I bought some recently and now I can't find them in my pantry. That briny element would have helped ramp up the flavors a little, add olives or capers to your filling and this would be divine.


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