Black Bean & Quinoa Stuffed Zucchini with Sun-dried Tomato Feta Cream

Preheat the oven to 375 F.

In a food processor, combine the feta cheese, 1/4 cup of the Greek yogurt, 4 basil leaves, 1 clove of garlic, half of the sun-dried tomatoes, and the lemon juice. Process until smooth. It should be a thick but spreadable consistency at this point. Set aside.

Wash and pat the zucchini dry. Slice them in half lengthwise then cut each in half horizontally (through the center). You should have 12 pieces of zucchini. Use a spoon to scrape the seeds and some of the meat out of each zucchini quarter, leaving a little zucchini “boat” that you can stuff with filling and cheese. Spread about half a tablespoon of the feta cheese mixture in each zucchini boat.

In the food processor, combine the remaining two tablespoons of yogurt with any remaining feta mixture and process until smooth. This will be used as a sauce to drizzle over the stuffed zucchini after they bake.

Finely dice the remaining sun-dried tomatoes and set them aside.

In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and bell pepper and and saute until the onion is translucent, about 5 to 7 minutes.

Add the remaining clove of minced garlic and diced sun-dried tomatoes and saute an additional minute or two, just until fragrant. Stir in the black beans, cooked quinoa, oregano and chicken broth. Salt and pepper to taste and mix well to combine the ingredients.

Divide the quinoa mixture evenly among the zucchini boats and pack it in firmly. Place the stuffed zucchini boats in a shallow baking dish. Bake for 15 to 20 minutes, or until the zucchini is tender but still crisp. Remove from the oven and let it cool for 5 to 10 minutes in the pan before serving with the feta yogurt sauce.