Salty Feta and Olive Stuffed Zucchini Boats

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   Wash the zucchinis and trim off the ends. Slice each zucchini in half lengthwise.

   ~5 min
3. 3

   Using a spoon, carefully scoop out the flesh from each zucchini half, leaving about a 1/4-inch border to create a boat. Reserve the scooped-out zucchini flesh.

   ~10 min
4. 4

   Finely chop the reserved zucchini flesh, Kalamata olives, sun-dried tomatoes, garlic, parsley, and mint. In a mixing bowl, combine the chopped ingredients with crumbled feta cheese, olive oil, dried oregano, black pepper, and salt. Mix well.

   ~10 min
5. 5

   Spoon the feta mixture evenly into the hollowed-out zucchini boats. Place the stuffed zucchini boats on the prepared baking sheet.

   ~5 min
6. 6

   Bake for 25-30 minutes, or until the zucchini is tender and the feta mixture is lightly golden and bubbling.

   ~30 min
7. 7

   Let cool slightly before serving.

   ~5 min