Vegetarian Zucchini Boats
20 min Prep, 20 min Cook
If you don't have an inkling by now, I have a great affinity for zucchini. Zucchini keeps you warm and grounded throughout the crisp fall days, and is great for adding texture and earthy flavours to a meal.
This zucchini boat recipe can be great for entertaining, for a side dish, or even as a main. Make this recipe if you want to reap the benefits of a slew of healing properties such as aiding in the synthesis of fatty acids, metabolising proteins and carbs, protection against oxidative stress, and more.
Per Serving 290 calories
Fat 23 g
Carbs 22 g
Protein 8 g
Heat an oven to 350 degrees.
Slice the 6 zucchinis in half, and scoop out the center with a spoon, or knife.
Dice the innards of the zucchini and mix with the grain, seasonings, and feta cheese.
Line a baking dish with tin foil and olive oil, then set the zucchini shells in a row.
Fill the zucchini shells with your mixture, then top each mixture with kalamata olives.
Bake for about 20 minutes or until golden-brown.
Once out of the oven, drizzle with olive oil, squeeze some lemon over each boat, sprinkle some extra mint, and serve.
Notes: If you do not have already cooked brown rice, make the rice ahead of time by simmering in water for about 20-30 minutes.
Serving Size 609.5 g
|Amount Per Serving|
|Calories 213.5 cals||11%|
|% Daily Value*|
|Kilojoules 889.5 kJ||11%|
|Fat 14.7 g||23%|
|Sodium 167.2 mg||7%|
|Carbohydrate 18.3 g||6%|
|Protein 7.2 g||14%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|