Mediterranean Stuffed Zucchini

Instructions

Bring a medium-sized pot of water to a boil. While the water heats, trim the ends off 4 medium zucchini, then slice them in half lengthwise. Once the water is boiling, carefully add the zucchini and cook for 5 minutes. Remove from the water and pat them dry with paper towels.

Use a spoon to scoop out the flesh from each zucchini half, leaving a 1/4-inch thick border to form a "boat." Set the scooped flesh aside for the filling. Arrange the zucchini boats on a lightly greased baking sheet.

In a medium mixing bowl, combine the diced roasted red bell peppers, 2 cups garlic croutons, 1/4 cup sliced black olives, 1/2 cup crumbled feta cheese, and the reserved zucchini flesh (chopped if needed). Add the lemon juice and extra 2 tablespoons extra virgin olive oil. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir until well combined.

Evenly spoon the filling into the zucchini boats, pressing it down gently to fill them completely. If you have extra filling, set it aside for serving or enjoy separately.

Preheat your broiler to high. Place the stuffed zucchini under the broiler and cook for 3-5 minutes, or until the croutons are lightly browned and the tops are crisp. Keep an eye on them to prevent burning.

Serve the stuffed zucchini boats hot. Enjoy as a main dish or a side.

Side Dish