Stuffed Mediterranean Zucchini Boats with Spinach & Fetta Salad

Preheat oven to 180°C. Cut zucchini in half lengthwise and scoop out the seeds with a spoon. Set aside.

Finely chop roasted capsicum and olives. Peel and mince garlic. Small dice 1 of the tomato and cut the remaining tomato into wedges. Pick parsley leaves (discard stems) and roughly chop. In a bowl combine roasted capsicum, diced tomato (set aside tomato wedges), olives, oregano, garlic, parmesan and panko. Season with salt and pepper and mix well.

Place zucchini on a lined baking tray. Fill each zucchini with the stuffing, distributing evenly. Place in oven and cook for 20 minutes, until zucchini has started to brown and filling is cooked.

In the meantime, combine spinach, tomato wedges and crumbled fetta in a bowl. Toss salad together with balsamic dressing.

Divide salad between plates and serve with stuffed zucchini - Enjoy!

Preheat oven to 180°C. Cut zucchini in half lengthwise and scoop out the seeds with a spoon. Set aside.

Finely chop roasted capsicum and olives. Peel and mince garlic. Small dice 1 of the tomato and cut the remaining tomato into wedges. Pick parsley leaves (discard stems) and roughly chop. In a bowl combine roasted capsicum, diced tomato (set aside tomato wedges), olives, oregano, garlic, parmesan and panko. Season with salt and pepper and mix well.

Place zucchini on a lined baking tray. Fill each zucchini with the stuffing, distributing evenly. Place in oven and cook for 20 minutes, until zucchini has started to brown and filling is cooked.

In the meantime, combine spinach, tomato wedges and crumbled fetta in a bowl. Toss salad together with balsamic dressing.

Divide salad between plates and serve with stuffed zucchini - Enjoy!

Preheat oven to 180°C. Cut zucchini in half lengthwise and scoop out the seeds with a spoon. Set aside.

Finely chop roasted capsicum and olives. Peel and mince garlic. Small dice half the tomato and cut the remaining tomato into wedges. Pick parsley leaves (discard stems) and roughly chop. In a bowl combine roasted capsicum, diced tomato (set aside tomato wedges), olives, oregano, garlic, parmesan and panko. Season with salt and pepper and mix well.

Place zucchini on a lined baking tray. Fill each zucchini with the stuffing, distributing evenly. Place in oven and cook for 20 minutes, until zucchini has started to brown and filling is cooked.

In the meantime, combine spinach, tomato wedges and crumbled fetta in a bowl. Toss salad together with balsamic dressing.

Divide salad between plates and serve with stuffed zucchini - Enjoy!

Preheat oven to 180°C. Cut zucchini in half lengthwise and scoop out the seeds with a spoon. Set aside.

Finely chop roasted capsicum and olives. Peel and mince garlic. Small dice half the tomato and cut the remaining tomato into wedges. Pick parsley leaves (discard stems) and roughly chop. In a bowl combine roasted capsicum, diced tomato (set aside tomato wedges), olives, oregano, garlic, parmesan and panko. Season with salt and pepper and mix well.

Place zucchini on a lined baking tray. Fill each zucchini with the stuffing, distributing evenly. Place in oven and cook for 20 minutes, until zucchini has started to brown and filling is cooked.

In the meantime, combine spinach, tomato wedges and crumbled fetta in a bowl. Toss salad together with balsamic dressing.

Divide salad between plates and serve with stuffed zucchini - Enjoy!

Preheat oven to 180°C. Cut zucchini in half lengthwise and scoop out the seeds with a spoon. Set aside.

Finely chop roasted capsicum and olives. Peel and mince garlic. Small dice half the tomato and cut the remaining tomato into wedges. Pick parsley leaves (discard stems) and roughly chop. In a bowl combine roasted capsicum, diced tomato (set aside tomato wedges), olives, oregano, garlic, parmesan and panko. Season with salt and pepper and mix well.

Place zucchini on a lined baking tray. Fill each zucchini with the stuffing, distributing evenly. Place in oven and cook for 20 minutes, until zucchini has started to brown and filling is cooked.

In the meantime, combine spinach, tomato wedges and crumbled fetta in a bowl. Toss salad together with balsamic dressing.

Divide salad between plates and serve with stuffed zucchini - Enjoy!

Preheat oven to 180°C. Cut zucchini in half lengthwise and scoop out the seeds with a spoon. Set aside.

Finely chop roasted capsicum and olives. Peel and mince garlic. Small dice half the tomato and cut the remaining tomato into wedges. Pick parsley leaves (discard stems) and roughly chop. In a bowl combine roasted capsicum, diced tomato (set aside tomato wedges), olives, oregano, garlic, parmesan and panko. Season with salt and pepper and mix well.

Place zucchini on a lined baking tray. Fill each zucchini with the stuffing, distributing evenly. Place in oven and cook for 20 minutes, until zucchini has started to brown and filling is cooked.

In the meantime, combine spinach, tomato wedges and crumbled fetta in a bowl. Toss salad together with balsamic dressing.

Divide salad between plates and serve with stuffed zucchini - Enjoy!