Lunch - Dinner
Mediterranean Stuffed Zucchini Boats
Perfect meal that the whole family will enjoy!
Yields 4 Servings
Prep + Chill Time
10mins
Cook Time
20mins
Total Time
30mins
These Mediterranean Stuffed Zucchini Boats are filled with eggs, baby spinach, tomatoes, topped with breadcrumbs, crumbled feta and baked to perfection.
Ingredients
- 4 zucchinis
- 1/2 red onion, diced
- 1 red bell pepper
- 1 tsp oregano
- 2 garlic cloves, minced
- 3 cups baby spinach, torn into bite size pieces
- 1/2 cup jarred sun-dried tomatoes, chopped
- 1 cup crumbled feta, and extra for garnish
- 1 cup seasoned breadcrumbs for mixture and ¼ cup for topping
- 1/3 cup Kalamata olives, chopped
- 3 large Rosemary Farm eggs
- 1 Tbsp olive oil
- To taste salt & pepper
- Garnish parsley
Instructions
- Preheat oven to 400° F.
- Slice zucchinis in half lengthwise then use a spoon to carefully scoop out the center (reserve).
- Chop reserved zucchini flesh into bite-size pieces then sauté in olive oil along with diced red onion and red bell peppers until softened and all moisture has evaporated (about 5 minutes).
- Add oregano, fresh garlic and baby spinach and cook until fragrant (about 1 minute longer). Season with salt and pepper to taste.
- Add to a bowl along with sun-dried tomatoes, feta, breadcrumbs, and Kalamata olives.
- Whisk eggs then add to the mixture.
- Spray both sides of your zucchini boats with olive oil, season with salt and pepper, and then fill with your stuffing. Top with more breadcrumbs, spray filled boats with olive oil again, and then bake for 20 minutes.
- Garnish with more feta and fresh parsley.
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