Recipe of Super Quick Homemade Mediterranean Style Zucchini Boats

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mediterranean style zucchini boats. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mediterranean Style Zucchini Boats is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Mediterranean Style Zucchini Boats is something that I have loved my entire life. They’re fine and they look wonderful.

Mediterranean-Style Zucchini Fritters with Tzatziki Dipping Sauce. Zucchini's scientific name is cucurbita pepo, and is—as you probably know—a member of the squash family, and squashes are indeed classified as fruit! These Mediterranean Stuffed Zucchini Boats are a vegetarian-friendly and gluten free way to prepare zucchini boats. These Mediterranean stuffed zucchini boats are filled with quinoa, vegetables and some cheese, making them gluten free and vegetarian so you'll feel good eating them.

To begin with this particular recipe, we have to first prepare a few components. You can cook mediterranean style zucchini boats using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mediterranean Style Zucchini Boats:

1. Make ready 4 medium zucchini
2. Get 2 boneless, skinless chicken breasts
3. Prepare 1 packages Crock-Pot savory herb chicken slow cooker seasoning
4. Take 3/4 cup water
5. Make ready 2 tbsp olive oil
6. Prepare 1 small red onion, finely chopped
7. Get 2 tbsp lemon juice
8. Make ready 1/3 cup sun dried tomatoes, chopped
9. Make ready 1/4 cup kalamata olives, chopped
10. Make ready 1 1/2 tbsp capers, chopped
11. Make ready 1/2 cup crumbled feta cheese, plus more for topping
12. Get salt and pepper
13. Make ready 1 cup chicken broth

Reviews for: Photos of Zucchini Mediterranean Style. Zucchini Mediterranean Style. this link is to an external site that may or may not meet accessibility guidelines. These vegan zucchini boats with Asian-inspired quinoa and soy-sesame glaze are simple to make and delicious. My initial idea was to prepare a twist on Mediterranean-style, stuffed zucchinis involving things like tomato sauce, capers, parsley, lemon rind etc. but then I really fancied some Asian.

Steps to make Mediterranean Style Zucchini Boats:

1. Place chicken breasts in crock pot. Mix Crock-Pot seasoning with water and pour over chicken. Cook on low for 6-8 hours.
2. Remove chicken from crock pot (discard remaining cooking liquids) and shred with two forks. Set aside.
3. Set oven to low broil. Heat olive oil in skillet over medium heat.
4. Add onion to skillet and sauté until translucent.
5. Turn heat to low and add shredded chicken, lemon juice, chicken broth, sun dried tomatoes, kalamata olives and capers, and give a good stir. Cover and let simmer while you prepare zucchini.
6. Chop ends off of zucchini and cut in half length-wise. Use a spoon to carefully scoop out the middles, creating zucchini boats.
7. Place the 8 zucchini halves in a greased casserole dish, and either brush the insides with olive oil or spray with cooking spray. Salt and pepper to taste.
8. Broil zucchini in oven for approximately 10 minutes, or until edges begin to brown.
9. Remove zucchini from oven, and turn oven to bake at 400°F.
10. Mix feta cheese into the chicken mixture in skillet, stirring well.
11. Use a spoon to generously stuff zucchini halves with chicken mixture. Top with additional feta crumbles and bake for approximately 10 more minutes at 400°F.

These vegan zucchini boats with Asian-inspired quinoa and soy-sesame glaze are simple to make and delicious. My initial idea was to prepare a twist on Mediterranean-style, stuffed zucchinis involving things like tomato sauce, capers, parsley, lemon rind etc. but then I really fancied some Asian. Mexican Zucchini Boats Another Music In a Different Kitchen. Delicious zucchini stuffed with Mediterranean flavors like olive, feta, and roasted red bell pepper. That being said in the culinary world, zucchini is treated like a vegetable.

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