Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce
Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce
Servings
4
Ingredients
- 2-3 small zucchini
- 1 cup dry quinoa
- Cooking liquid such as chicken broth or water
- 1 bell pepper, diced
- ½ large cucumber
- ⅓ cup feta cheese
For the Greek Yogurt Sauce
- ½ cup plain Greek yogurt
- 2 oz feta
- 2-3 tbsp Greek herb sauce (above)
- Salt/pepper
For the Greek Herb Sauce
- Juice of 1 lemon/zest
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 1 garlic clove
- ¾ tsp dried oregano
- 1 cup fresh parsley or fresh basil
- ⅓ cup olive oil
- Salt/pepper
Instructions
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
Shopping List
Produce
- 2-3 small zucchini
- 1 bell pepper
- 1 cucumber
- 1 lemon
- 1 clove of garlic
- 1 cup fresh flat-leaf parsley (can substitute with fresh basil)
Canned/Dry
- Quinoa (or any grain such as farro or barley)
- Honey (can substitute maple syrup)
- Chicken broth (can sub. with water)
Dairy
- 4 oz crumbled feta cheese
- 1 individual Greek yogurt (or ½ cup)
Pantry Staples
- Dried oregano
- Vinegar (apple cider, red wine, or white)
- Olive oil
- Salt & pepper