Your short trip to Greece only cost you a few ingredients. This stuffed zucchini packs everything you need for the trip. There are quinoa, colorful cherry tomatoes, onions, feta and kalamata olives. Conclusion: few calories + gluten free x Mediterranean feeling = 100% delicious!
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✨Ingredients✨
2 zucchini
1/2 tablespoon of olive oil
1/2 tablespoon of lemon juice
1/4 teaspoon of dried oregano
pinch of salt
6 colorful cherry tomatoes
30 g pitted olives
1/2 red onion
25 g feta cheese
1/2 cup cooked quinoa quinoa
1/4 bunch of parsley
Instructions:
1. Cook quinoa according to package instructions.
2. Halve the zucchini lengthways. Hollow out with a teaspoon and brush with olive oil. Fry in a grill pan with the cut surface facing down for approx. 6 minutes on each side.
3. Peel the onion and cut it into fine rings. Halve tomatoes. Quarter the olives. Finely chop parsley. Crumble the feta. Put everything in a bowl.
4. Mix the oregano, oil, salt, pepper and lemon juice. Add to the quinoa and mix with the tomato-feta mixture.
5. Fill the zucchini halves with the quinoa-feta mixture and serve.
ENJOY!
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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