Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 1 cup long-grain white rice, rinsed
  • 2 cups vegetable broth
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup zucchini pulp, finely chopped
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • salt to taste
  • 1 tbsp olive oil
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise.
  2. Using a small spoon, scoop out the center flesh, leaving a ¼ inch (6mm) wall around the edges. Chop the scooped-out pulp finely and set aside ½ cup (60g) for the filling.
  3. Brush the hollowed shells with olive oil and a pinch of salt, then place them in a 9x13 inch baking dish.
  4. Heat 2 tbsp of olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
  5. Stir in the garlic and reserved zucchini pulp, cooking until the moisture from the zucchini has evaporated and it smells fragrant.
  6. Stir the rinsed rice into the skillet, coating every grain in oil. Pour in the vegetable broth and bring to a simmer.
  7. Lower the heat, cover, and cook until the rice is tender.
  8. Remove from heat and stir in the crumbled feta, chopped parsley, lemon juice, and dried oregano.
  9. Fill each zucchini boat with the rice mixture. Drizzle with 1 tbsp of melted butter or olive oil and sprinkle with remaining dried oregano.
  10. Bake for 20-25 minutes until the zucchini is tender and the topping is golden brown. Serve with fresh lemon wedges.