Mediterranean Quinoa-Stuffed Zucchini Boats

Ingredients

• 5 medium zucchini
• 1 cup quinoa
• 1 can diced tomatoes
• 1/2 cup kalamata olives, sliced
• 1/2 cup feta cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the zucchini in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Dice the scooped-out zucchini flesh.