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© 2020 LANE WIEDERSTEIN

Mediterranean Zucchini Boats


Gluten Free | Fructose Friendly | Vegetarian

The zucchini boats are a great accompaniment to a source of protein. I often make these at the start of the week and add a tin of tuna to them for lunch or grilled chicken for dinner. This recipe could also be made using 6 large portabella mushrooms instead of zucchinis.

Serves 8

Ingredients

4 medium zucchinis

2 large carrots, grated

1 tomato, diced

12 olives

½ red chilli

¼ cup fresh dill

Sprinkle dried oregano

50g feta

Juice of 1/4 lemon

Rind of 1/4 lemon

1 tablespoon olive oil

1 tablespoon garlic oil

Method

Pre heat the oven to 180°C.

Cut the zucchinis in half (middle), then cut them in half again (longways) resulting in 16 pieces. Use a spoon to scrap the flesh of the zucchini out.

They should look like the hull of a boat.

Place the zucchinis in a pan, drizzle with olive oil and pre cook for approximately 15 minutes.

Dice the tomato, grate the carrot, chop the olives, chilli and dill and place into a bowl. Sprinkle the ingredients with dried oregano, crumble 25g of the feta and add the olive oil, garlic oil and passata. Mix to combine.

Disperse the mix across the 16 boats and crumble the remaining 25gm of feta on top. Place the pan into the oven for another 15 minutes. Serve the zucchini’s as a side with your choice of protein.

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