About
This simple stuffed zucchini is griddled until charred and tender and filled with tangy feta, olives, crunchy pine nuts and fresh mint.
This is a great lunch option served with a salad or a snack on its own.
Ingredients
- 5 medium black olives
- 3 tablespoon feta cheese
- 2 teaspoon, whole pieces pine nuts
- 1 medium zucchini
- 1 tablespoon peppermint, fresh
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- ⅛ teaspoon black pepper
Instructions
- Slice the zucchini in half lengthwise and scoop out the center, just enough to add the filling and taking care not to slice through.
- Heat a griddle pan over a high heat and add the zucchini cut side down. Cook for 5-6 minutes until tender and charred then flip and repeat on the other side, until the zucchini is cooked through.
- Thinly slice the olives and add to a small bowl. Crumble in the feta and stir to combine. Divide between the two zucchini halves.
- Roughly chop the mint and scatter over the zucchini boats along with the pine nuts.
- Season with black pepper and drizzle with the olive oil and lemon juice to serve.
Nutrition Facts
- Servings: 2
- Calories: 125.1kcal/523.3kJ (per serving)
- Fat: 10.5g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 4.7g (per serving)
