🎶 Oops I did it again…🎶
So, I seem to have started a thing…and I just can’t seem to make it stop! I promise this will be the last zucchini-based post for awhile…but, sometimes…you start something…and then you have 5,387 other ideas for how to change it up a bit…and before you know it you’re Googling the cheapest way to purchase zucchini by the ton…
Or perhaps I’ve just been trying to use up the large amount of zucchini friends keep offering from their garden overflow…
Either way, I created a Greek-inspired zucchini boat. I’ll be honest, Greek dressing is not my favorite, so I made a super simple lemon vinaigrette.
A healthy dinner, appetizer, or side dish, ready in 15 minutes- let’s go!
15 minutes
Greek Zucchini Boats
Ingredients
- 2 medium zucchinis
- Olive oil
- Salt and pepper
- 1 c. spinach, chiffonade (cut into long, thin strips)
- 1 plum tomato, diced
- 1/4 small red onion, sliced
- 1/3 cucumber, seeded & diced
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- 1/2 tsp. apple cider vinegar
- 1-2 tsp. brown sugar
- 2 Tbsp. feta, crumbled
Instructions
- Preheat the oven to 400 degrees. Slice the zucchini in half. Next, use a spoon to scoop out the seeds and part of the flesh. Brush with olive oil. Then, season with salt and pepper. Bake for 8-10 minutes.
- Meanwhile, wash and chop the other vegetables. In a small bowl, whisk the lemon zest, lemon juice, vinegar, brown sugar, and 2 tsp. of olive oil. Add the chopped vegetables and stir until lightly coated.
- Top zucchini with vegetable mixture and crumbled feta.