Zucchini Boats with Feta and Tomato
Is there anything better, more fresh, more salty and delicious than a combo of feta and tomato? No, not really. These zucchini boats with feta and tomato serve as a roasted vessel for those vibrant flavors of acidic tomato, fresh basil, and salty feta.
Ingredients
- 4 zucchini medium
- 2 tbsp olive oil
- 2 tsp salt divided
- 2 tsp pepper divided
- 4 cups cherry tomatoes roughly diced
- 1 cup feta
- 2 handfuls fresh basil plus extra to garnish
- 1 tbsp lemon juice
- 3 cloves garlic minced
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Prepare your zucchini by cutting off the ends and slicing them in half lengthwise. Then, place them on the baking sheet and pour over the olive oil, 1 1/2 tsp salt, and 1 tsp pepper. Rub the zucchini.
- Spread out the zucchini with the cut side down. Bake for 30 minutes. See above for tips and indicators.
- Meanwhile, combine the roughly diced tomatoes, lemon juice, 1/2 tsp salt, 1 tsp pepper, feta, and minced garlic in a bowl. Chop the basil and add it also.
- Remove the zucchini from the oven and cool for a few minutes. Flip them over and scoop out the insides, then add them to the bowl.
- Add the filling back into the zucchini boats then garnish with extra basil. Enjoy!
Notes
- Macros: 14.7 g fat,13.8 g carbohydrates, 9.1 g protein
- Find extra tips and suggestions up in the blog post!