Category Archives: Main Course

Preheat the oven to 425 degrees. Cut the zucchini in half lengthwise and scoop out some of the seeds using a spoon. Put the halves flesh side up, as well as the innards, on a sheet tray lined with parchment paper. Drizzle with olive oil, salt, pepper, and oregano and bake for 40-50 minutes until fork tender and beginning to char.

To a medium-sized pot add 1 cup of quinoa with 2 cups of liquid (I like chicken broth). Bring to a boil, cover, and reduce heat to a simmer for 15 minutes (or until the liquid is absorbed). Meanwhile, chop the vegetables for the quinoa salad into ½-inch dices.

Make the herb sauce: combine all the ingredients (besides the oil) into a food processor and pulse. Stream in the olive oil until smooth. Taste for seasoning and adjust accordingly. 

In a large bowl combine the cooked quinoa, chopped vegetables, feta, and enough sauce to coat (reserving at least 2 tbsp). Set aside.

To make the yogurt sauce: combine 2-3 tbsp of the vinaigrette with 1/2 cup plain Greek yogurt, feta, salt, and pepper. 

To prepare: Stuff the quinoa salad mix into each of the cooked zucchini halves. Dollop the yogurt sauce on top of each zucchini boat and enjoy!

Party Tip:

• This yogurt dip is a great healthy dip to bring to a party or cookout. Serve with carrots, cucumber, peppers, and fresh pita.
• Make the quinoa salad on its own to bring as a side to any party. Keeps in the fridge for 5+ days.

Kid-Friendly Tip:

After baking the zucchini, stuff them with marinara sauce and shredded mozzarella

Combine all the sauce ingredients besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the mix becomes a pesto-like consistency. Taste for seasoning and adjust salt/pepper/honey. 

Meanwhile, in a large sauté pan add the zucchini noodles with sundried tomatoes that have been drained. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute. The goal is to get them slightly softened, not brown.

Once the liquid has evaporated and the spirals have softened, add the beans, artichoke hearts, and basil sauce. Stir to combine. Remove from the heat and add the feta cheese. Taste for seasoning and adjust salt/pepper accordingly. Enjoy!

This dish is great on its own as a light summer meal or could be served as a side with your protein of choice. Served warm or cold.