Mediterranean Stuffed Eggplant and Zucchini

Ingredients

• 1 eggplant
• 1 zucchini
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes
• 1/4 cup feta cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley
• salt (to taste)
• black pepper (to taste)
• 1 teaspoon paprika
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplant and zucchini in half lengthwise and scoop out some of the flesh to create boats.
3. Chop the scooped-out eggplant and zucchini flesh into small pieces.
4. In a skillet, heat olive oil over medium heat and sauté the chopped eggplant and zucchini flesh until tender, about 5 minutes.
5. Add cherry tomatoes, cooked quinoa, paprika, salt, and pepper to the skillet, and cook for another 5 minutes until heated through.
6. Remove from heat and stir in feta cheese, lemon juice, and fresh parsley.
7. Stuff the eggplant and zucchini halves with the quinoa mixture.
8. Place the stuffed vegetables in a baking dish and bake in the preheated oven for 15 minutes.
9. Remove from the oven and let rest for a few minutes before serving.

Nutrition (per serving)

Calories

400

Protein

12 g

Fat

24 g

Carbs

40 g