Go Back
To make Mediterranean Stuffed Zucchini Boats, gather these key ingredients: - 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup black olives, pitted and finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup red onion, finely diced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh parsley, chopped, for garnish You can also add some optional ingredients to make this dish even more exciting: - Cooked spinach for added greens - Bell peppers for a sweet crunch - Pine nuts for a nutty flavor - Lemon zest for extra brightness Mediterranean Stuffed Zucchini Boats are not just tasty; they offer great nutrition too: - Zucchini is low in calories and high in fiber. - Quinoa provides complete protein and essential amino acids. - Olives are a good source of healthy fats and antioxidants. - Feta cheese adds calcium and protein. - Tomatoes are rich in vitamins C and K and are great for heart health. - Garlic may help boost the immune system. These ingredients create a balanced meal that is both delicious and good for you. Enjoy the flavors of the Mediterranean while nourishing your body! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This temperature helps cook the zucchini evenly. While the oven warms up, grab your zucchinis. Cut each zucchini in half lengthwise. Be careful with the knife! Use a spoon to scoop out the seeds and some flesh. You want to create hollow boats. Save the scooped-out flesh for later; it will add more flavor to your filling. Next, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1/4 cup of finely diced red onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until the onion turns soft and clear. This step makes the kitchen smell amazing! Now, chop the reserved zucchini flesh and add it to the skillet. Cook for another 2-3 minutes. This softens the mixture and allows the flavors to blend well. In a large bowl, mix 1 cup of cooked quinoa with the sautéed mixture. Toss in 1 cup of halved cherry tomatoes, 1/2 cup of chopped black olives, and 1/2 cup of crumbled feta cheese. Add 1 teaspoon each of dried oregano and dried basil. Season with salt and pepper to your taste. Stir everything until it’s well combined. Now comes the fun part: stuffing the zucchini! Spoon the filling into each hollowed-out zucchini boat. Press down a little to pack the filling tightly. Arrange the stuffed boats in a lined baking dish. For extra flavor, drizzle a bit of olive oil on top of each boat. Cover the dish with aluminum foil and place it in the oven. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the zucchini to be soft and the tops to turn golden. Once done, take the zucchini boats out of the oven. Let them cool for a few minutes. Sprinkle freshly chopped parsley on top for a fresh touch before serving. Enjoy your flavorful Mediterranean feast! To cook quinoa well, start with a good rinse. Rinsing helps to wash away a bitter coating. Use a 2:1 ratio of water to quinoa. Bring the water to a boil, then add quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes. Once cooked, let it sit for 5 minutes. Fluff the quinoa with a fork to separate the grains. This makes the quinoa light and airy. You can also season the water with salt for extra flavor. For perfect zucchini, choose firm ones. Look for bright green skin without soft spots. Cut the zucchinis in half lengthwise. Use a spoon to scoop out the center, making a boat shape. Don’t overcook zucchini in the oven. Bake until tender but still firm. This keeps them from becoming mushy. It’s all about that perfect bite. To serve these stuffed zucchini boats, use a large platter. Drizzle some extra virgin olive oil on top. Sprinkle fresh herbs like parsley for a pop of color. Pair with a light salad or crusty bread. These simple sides enhance the meal. You can also serve a yogurt dip for a cool contrast. Enjoy the fresh Mediterranean flavors! Pro Tips Use Fresh Herbs: Fresh herbs like basil and parsley not only enhance the flavor but also add a vibrant touch to the presentation of your zucchini boats. Customize Your Filling: Feel free to add other Mediterranean ingredients like artichoke hearts or sun-dried tomatoes to the filling for a unique twist. Check for Doneness: Zucchini can vary in size; check for doneness by inserting a fork into the flesh. It should be tender but not mushy. Make Ahead: You can prepare the zucchini boats in advance and store them in the refrigerator. Just bake them when you're ready to serve! {{image_4}} You can make this dish fully vegetarian by changing a few ingredients. Instead of feta cheese, use vegan cheese or cashew cream. You can also add more veggies to the filling. Try bell peppers, spinach, or even artichokes. They add flavor and color to your meal. If you like a kick, add some crushed red pepper flakes. This will give your zucchini boats a nice spicy touch. If you want more protein, add cooked lentils or chickpeas to the filling. These options are hearty and keep the dish healthy. You can also include cooked ground turkey or chicken. Just sauté the meat before mixing it with the other ingredients. This adds a savory depth and makes the meal more filling. This recipe is naturally gluten-free. Quinoa is a great base since it does not contain gluten. If you want to make it even heartier, consider adding gluten-free grains like millet or rice. You can also swap the feta for a gluten-free cheese alternative. Just check the labels to ensure they are safe. This way, everyone can enjoy the deliciousness of stuffed zucchini boats without worry. To keep your stuffed zucchini boats fresh, let them cool completely first. Place them in an airtight container. Store them in the fridge for up to three days. This way, they stay tasty and safe to eat. If you want to freeze them, wrap each zucchini boat in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. To reheat, place them in a preheated oven at 350°F (175°C). Bake for about 20 minutes until they’re warm all the way through. Stuffed zucchini boats can last in the fridge for three days. If frozen, they can last for three months. Always check for signs of spoilage, like off smells or changes in texture. Proper storage helps keep your delicious meal safe and enjoyable! You can tell when the zucchini boats are done by checking their texture. They should be tender but not mushy. The tops should look lightly golden. You can also poke them with a fork. If the fork goes in easily, they are ready. This usually takes about 35 to 40 minutes total in the oven. The smell will be a good hint too. A nice, savory aroma means they are close to done. Yes, you can use other grains in this recipe. Brown rice, couscous, or farro all work well. Each grain will change the texture a bit. If you want a gluten-free option, try using rice. Just make sure to cook the grain first before mixing it with the filling. This will help it blend nicely with the other ingredients. You can also mix grains for fun flavor and texture! Mediterranean stuffed zucchini boats taste great with various dips and sauces. A classic choice is tzatziki, which adds coolness. Hummus is another tasty option, rich in flavor. You could also try a drizzle of balsamic glaze for a sweet touch. A simple olive oil and lemon juice mix brightens the dish. Feel free to explore and find what you love! Stuffed zucchini boats offer versatility and nutrition in a tasty package. We covered key ingredients, helpful steps, and useful tips to make the perfect dish. You can customize it with different flavors and dietary options to suit your taste. Proper storage keeps leftovers fresh for later. Remember, this dish can fit any meal and please any palate. Enjoy the process of making these healthy, baked delights in your kitchen. Your creativity shines with every unique boat you create!

Mediterranean Stuffed Zucchini Boats

Delicious zucchini boats filled with a Mediterranean-inspired quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, pitted and finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper to prepare for the stuffed zucchini boats.
  • Cut the zucchinis in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create hollowed-out boats. Reserve the scooped-out flesh for later use.
  • In a medium skillet, heat the olive oil over medium heat. Add the finely diced red onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
  • Chop the reserved zucchini flesh and add it to the skillet. Cook for an additional 2-3 minutes, allowing the mixture to soften and combine flavors.
  • In a large mixing bowl, combine the cooked quinoa, the sautéed onion and zucchini mixture, halved cherry tomatoes, chopped black olives, crumbled feta cheese, dried oregano, dried basil, and season with salt and pepper. Stir until all ingredients are well mixed and evenly distributed.
  • Generously spoon the filling into each zucchini boat, pressing down lightly to ensure the boats are well-packed.
  • Arrange the stuffed zucchini boats in the prepared baking dish. Drizzle a small amount of olive oil over the top of each boat for added flavor.
  • Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the zucchini is tender and the tops are lightly golden.
  • Once cooked, carefully remove the zucchini boats from the oven. Allow them to cool for a few minutes before serving. Garnish with freshly chopped parsley for a burst of color and added freshness.

Notes

Serve the zucchini boats on a large platter, adding a drizzle of extra virgin olive oil over them and a sprinkle of fresh herbs to enhance the visual appeal and flavor.
Keyword healthy, Mediterranean, quinoa, stuffed, zucchini