Ingredients:

  • 4 medium zucchinis, halved lengthwise (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 2 cups cooked brown rice or quinoa (300g)
  • 1 cup scooped-out zucchini pulp, finely chopped (150g)
  • ½ cup yellow onion, diced (60g)
  • 3 cloves garlic, minced (15g)
  • 1 cup fresh spinach, chopped (150g)
  • ½ cup crumbled feta cheese (75g)
  • ¼ cup sun-dried tomatoes, chopped (30g)
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • ⅓ cup Panko breadcrumbs (40g)
  • ¼ cup grated Parmesan cheese (25g)
  • 1 tbsp melted butter

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center seeds, leaving a ¼ inch (6mm) wall around the edge.
  3. Brush the interiors with olive oil and sprinkle with salt. Place them cut-side up in the baking dish.
  4. Heat a skillet over medium heat with a splash of oil. Add the diced onion and garlic, cooking until translucent (about 3 minutes).
  5. Stir in the chopped zucchini pulp and sauté for 5 minutes until the moisture has evaporated.
  6. Fold in the cooked rice, chopped spinach, sun-dried tomatoes, and oregano. Stir until the spinach has wilted.
  7. Remove from heat and stir in the crumbled feta.
  8. Spoon the filling generously into each zucchini boat, pressing down slightly.
  9. In a small bowl, mix Panko, Parmesan, and melted butter. Sprinkle this evenly over the top of each boat.
  10. Bake for 20–25 minutes until the zucchini is tender when pierced with a fork and the topping is a deep golden brown.