Description
A flavorful and healthy vegetarian dish featuring zucchini boats stuffed with a savory mixture of broccoli, spinach, and halloumi cheese, baked to perfection.
Ingredients
Scale
For the Crust:
- 4 medium zucchinis, halved lengthwise and scooped out
- 1 cup broccoli florets, finely chopped
- 2 cups fresh spinach, chopped
- 200g halloumi cheese, grated
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/4 cup breadcrumbs
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place zucchini halves on a baking sheet, brush with 1 tablespoon olive oil, and bake for 10 minutes to soften.
- In a skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.
- Add broccoli and spinach to the skillet, cooking until spinach wilts and broccoli is tender, about 5 minutes. Season with oregano, paprika, salt, and pepper.
- Remove skillet from heat and stir in grated halloumi cheese until well combined.
- Spoon the mixture evenly into the pre-baked zucchini halves. Sprinkle breadcrumbs on top.
- Bake for 20-25 minutes, or until zucchini is tender and tops are golden brown. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.