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1
Preheat the oven to 375 F.
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2
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.
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3
Process until smooth.
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4
It should be a thick but spreadable consistency at this point.
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5
Set aside.
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6
Wash and pat the zucchini dry.
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7
Slice them in half lengthwise then cut each in half horizontally (through the center).
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8
You should have 12 pieces of zucchini.
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9
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.
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10
Spread about half a tablespoon of the feta cheese mixture in each zucchini boat.
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11
In the food processor, combine the remaining two tablespoons of yogurt with any remaining feta mixture and process until smooth.
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12
This will be used as a sauce to drizzle over the stuffed zucchini after they bake.
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13
Finely dice the remaining sun-dried tomatoes and set them aside.
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14
In a large skillet, heat the olive oil over medium heat.
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15
Add the diced yellow onion and bell pepper and and saute until the onion is translucent, about 5 to 7 minutes.
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16
Add the remaining clove of minced garlic and diced sun-dried tomatoes and saute an additional minute or two, just until fragrant.
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17
Stir in the black beans, cooked quinoa, oregano and chicken broth.
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18
Salt and pepper to taste and mix well to combine the ingredients.
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19
Divide the quinoa mixture evenly among the zucchini boats and pack it in firmly.
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20
Place the stuffed zucchini boats in a shallow baking dish.
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21
Bake for 15 to 20 minutes, or until the zucchini is tender but still crisp.
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22
Remove from the oven and let it cool for 5 to 10 minutes in the pan before serving with the feta yogurt sauce.
