Vegetarian Quinoa & Feta Stuffed Zucchini

Ingredients

• 4 medium zucchini
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 3/4 cup chopped onion
• 1 tablespoon finely chopped garlic
• 3/4 teaspoon smoked paprika
• 1 tablespoon chopped fresh oregano, divided
• 1 cup cooked quinoa
• 1 cup diced plum tomatoes
• 8 pitted Kalamata olives, chopped
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve for another use. Place the zucchini shells on a baking sheet; sprinkle with salt and pepper. Bake until the zucchini starts to soften, 10 to 13 minutes.
2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and 2 teaspoons oregano; cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Remove from the heat and stir in quinoa, tomatoes, olives and feta. Divide evenly among the zucchini shells.
3. Switch the oven to broil and place a rack 8 inches from the heat. Broil the filled zucchini shells until the tops are lightly browned, 5 to 6 minutes. Sprinkle with the remaining 1 teaspoon oregano.