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🍽️ Stuffed Zucchini and Pepper Boats

371 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 4 tbsp olive oil
• 2 large zucchini
• 1 yellow bell pepper
• 1 red chili pepper
• 2 tomatoes
• 2 garlic cloves
• 2 shallots
• 2 sprigs oregano
• 2 sprigs thyme
• salt
• pepper (from the mill)
• 300 g feta
• 1 tsp lemon juice

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the red bell peppers under hot water.
3. 3. Cut the red bell peppers in half lengthwise.
4. 4. Remove the seeds and white membranes from the pepper halves.
5. 5. Brush the pepper halves lightly with some oil.
6. 6. Wash the zucchini thoroughly.
7. 7. Cut the zucchini in half lengthwise.
8. 8. Scoop or cut out the flesh from the inside of the zucchini halves.
9. 9. Dice the removed zucchini flesh into small pieces.
10. 10. Brush the hollowed-out zucchini halves lightly with oil.
11. 11. Place the pepper and zucchini halves with the opening facing up into a greased baking dish.
12. 12. Bake the vegetable boats for about 8 minutes.
13. 13. Rinse the yellow bell pepper and the red chili pepper under running water.
14. 14. Cut the yellow bell pepper and the red chili pepper in half lengthwise.
15. 15. Remove the seeds and white membranes from both peppers.
16. 16. Cut the yellow bell pepper into cubes of about 1 cm size.
17. 17. Cut the red chili pepper slightly smaller than the pepper cubes.
18. 18. Wash the tomatoes thoroughly.
19. 19. Remove the stem ends from the tomatoes.
20. 20. Cut the tomatoes into quarters.
21. 21. Remove the seeds from the tomato quarters.
22. 22. Dice the deseeded tomatoes into small pieces.
23. 23. Peel the garlic and the shallots.
24. 24. Finely chop the garlic and the shallots.
25. 25. Wash the herbs and shake them dry.
26. 26. Pluck the leaves from the herb stems.
27. 27. Chop the herbs finely as desired.
28. 28. Heat 2 tablespoons of oil in a pan.
29. 29. Sauté the garlic and shallots gently in the hot oil.
30. 30. Add the chili, pepper, and zucchini cubes to the pan.
31. 31. Sauté the vegetables briefly.
32. 32. Fill the sautéed vegetable cubes into the hollowed-out zucchini and pepper halves.
33. 33. Top the stuffed vegetable boats with the cheese.
34. 34. Drizzle the filled boats with the remaining olive oil.
35. 35. Place the baking dish back in the oven.
36. 36. Bake the stuffed vegetable boats for another 10 minutes.
37. 37. Finish the ready-made boats with a few drops of lemon juice as desired.

Nutrition per serving

• kcal: 371
• Protein: 17 g · Fett/Fat: 29 g · Carbs: 10 g