Mediterranean Zucchini Boats with California Ripe Olives
Cook Time : 15 minutes
6 servings
Ingredients
- 4 zucchini squash
- 2 roasted red bell peppers, diced
- 2 cups garlic whole grain croutons
- 1/4 cup sliced California Ripe Olives
- 1/2 cup crumbled feta
- Salt and Pepper
- 2 tablespoons olive oil
- 1 lemon, juiced
Directions
- Bring a medium-sized pot of water to a boil. Slice the ends off your zucchini and then slice them in half lengthwise. Place the zucchinis in the pot of boiling water and boil for 5 minutes. Remove from the water and pat dry.
- Scoop out the flesh of the zucchini leaving the sides to form a boat. I find it easiest to just remove the flesh with the seeds. Chop up the removed flesh and put it in a mixing bowl. Place the boats on a baking sheet.
- Combine the red bell peppers, croutons, olives, and feta in the mixing bowl with the zucchini flesh. Season with a little salt and pepper. Pour the olive oil and lemon juice over the mixture and stir.
- Scoop the mixture into the zucchini boats filling them as full as possible. You will probably have some leftover mixture which can be enjoyed by the spoonful.
- Place the stuffed zucchinis under a broiler for 3-5 minutes to brown it off and “melt” that feta.
- Remove from oven and serve hot!
