Mediterranean Zucchini Boats with Spinach & Feta: Low-carb Vegetarian Main Course

Print this recipe here: https://www.dimitrasdishes.com/mediterranean-stuffed-zucchini-boats/

Ingredients
3 zucchinis
2-3 tablespoons olive oil
Salt, to taste
1 (24-ounce) jar pasta sauce
The Stuffing:

3-4 tablespoons olive oil
8 oz baby spinach leaves, roughly chopped
2 garlic cloves, grated
6 oz shredded mozzarella cheese or cream cheese
6 oz feta cheese, crumbled
1 teaspoon dried dill
salt, to taste
freshly cracked black pepper, to taste
a pinch of crushed red pepper flakes
Homemade Tomato Sauce:

2-3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, grated
28 oz pureed tomatoes
1/2-1 teaspoon granulate sugar or honey
salt, to taste
freshly cracked black pepper, to taste
1/2 teaspoon dried oregano
The topping:

1/2 cup pine nuts
1/2 cup chopped Kalamata olives
Instructions
Preheat the oven to 500 F, 260 C.

Cut the zucchini in half, lengthwise. Carefully scoop out the flesh of the zucchini and set it aside.Roughly chop the zucchini flesh. Place the zucchini boats in a 9 by 13-inch baking pan.Brush the zucchini boats with olive oil on both sides and season them with salt. Roast them in the preheated oven for 10 minutes.

Note: If you're using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce to it. Adding cool or room temperature tomato sauce to a hot pan can cause it to crack.

Make the stuffing: Place a large saucepan over medium heat and add the olive oil and zucchini flesh to the pan season it with salt and cook it until it is soft. About 8 minutes. Add the garlic. Warm it through for a few seconds and then add the spinach in a few batches. Season each batch of spinach with a pnch of salt. Increase the heat to medium-high and cook the spinach until its wilted.

Remove the pan from the heat and add the dill, red pepper flakes, black pepper, and the cheeses. Mix together and taste. Adjust seasoning if needed.

Make the sauce: Add the olive oil and onion to a saucepan and cook over medium heat for about 10 minutes or until soft and golden. Add the garlic and warm through. Add the tomato puree, salt, pepper, and sugar. Cook over medium heat for 10-15 minutes or until thickened. Taste and add more salt if needed. Season with the oregano and stir together.

Assemble the zucchini boats: Remove the roasted zucchini from the pan and pour the tomato sauce into the baking pan.

Reduce the oven's temperature to 400 F, 200 C.

Place the roasted zucchini boats back into the pan and fill them with the stuffing.

Top them with the pine nuts and chopped olives.

Bake for 25-30 minutes.

Serve with toasted bread and a salad. Kali Orexi!

Notes
Leftovers can be stored in an airtight container refrigerated for 5 days.






Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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