Mediterranean Stuffed Zucchini Boats

Mediterranean Stuffed Zucchini Boats (WW-Friendly)

✅ Servings: 4 (2 boats per serving)

✅ Estimated WW Points: 2–4 points per serving

(based on cheese and olive amount used)

📝 Ingredients:

• 4 medium zucchini, halved lengthwise – 0 points
• 1 cup grape or cherry tomatoes, halved – 0 points
• 1/2 cup red bell pepper, diced – 0 points
• 1/4 cup red onion, finely chopped – 0 points
• 2 cloves garlic, minced – 0 points
• 1/4 cup fat-free feta cheese, crumbled – 1 point
• 1/4 cup chopped Kalamata olives – 2 points
• 1 tsp olive oil – 1 point
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Optional garnish: fresh parsley, lemon zest

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C).
2. Use a spoon to scoop out the zucchini flesh, leaving about 1/4-inch border. Reserve flesh and chop finely.
3. In a skillet, heat olive oil and sauté onion, garlic, and bell pepper for 3–4 minutes.
4. Add reserved zucchini flesh and cook 2–3 minutes. Stir in cherry tomatoes, olives, oregano, salt & pepper. Cook 1 more minute. Remove from heat.
5. Stir in feta cheese.
6. Place zucchini halves on a baking sheet. Fill each with the veggie mixture.
7. Bake for 20–25 minutes, until zucchini is tender and filling is hot.
8. Garnish with parsley or lemon zest, and serve warm!

🧮 WW Points Breakdown (per serving of 2 boats):

💡 Tips:

• Omit olives to lower points (saves 2 points per batch).
• Use fat-free feta or reduce cheese to save points.
• Add cooked quinoa or chickpeas (adjust points) for a more filling version.