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–+ servings

Mediterranean Zucchini Boats

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch & Dinner
Servings 4

Cooking & Baking Supplies

  • Lodge Cast Iron Skillet
  • Staub Rectangular Baking Dish

Ingredients  

Zucchini Boats

  • 2 large zucchini
  • 1 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 1/4 cup onions
  • olive oil (enough to coat base of pan)
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 1/2 cup quinoa or chickpeas (rinsed and drained)

Sauce

  • olive oil (enough to coat base of pan)
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1 1/2 tbsp fresh mint (optional)
  • 1 28oz can of tomatoes (peeled, diced, or crushed)

Instructions 

  • Preheat the oven to 350 degrees.
  • Cut the zucchini lengthwise and using a spoon, scoop out the inside of the zucchini to remove all seeds and make an indent for the filling. Make sure not to break the skin.
  • Chop up the inside of the zucchini that you removed.
  • In a large pan over medium heat, add olive oil and saute onions, mushrooms, zucchini (chopped insides), and 2 cloves of garlic and cook for about 5 minutes, stirring frequently.
  • Add balsamic and chickpeas or quinoa and mix into the pan. Remove mixture from heat and place in a bowl and set it to the side.
  • In the pan, add olive oil to coat the base of the pan, then add in 1 clove of garlic and saute for 1-2 minutes. Add in tomatoes and cook for about 5 minutes. Add in lemon juice and mint and cook for another minute.
  • In a baking pan, add ⅔ of the tomato sauce to the base of the pan, then place the zucchini halves on top. Fill the zucchini with the chickpea or quinoa mixture until full and top with the remaining tomato sauce.
  • Cook for 30 minutes, then remove the pan from the oven and cover it fully with tin foil and cook for another 20 minutes.
  • Remove from the oven, sprinkle some mint on top, and ENJOY!
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