Description
Mediterranean Stuffed Zucchini Boats are a wholesome, colorful dish featuring tender zucchini filled with a vibrant mix of quinoa, vegetables, olives, herbs, and creamy feta cheese. Perfect for a light main or a show-stopping side, this recipe brings the sunny flavors of the Mediterranean straight to your table.
Ingredients
Scale
- 4 medium zucchini, halved lengthwise and hollowed out
- 3 tablespoons olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1 red bell pepper, diced
- 1 cup cooked quinoa
- 1/2 cup Kalamata olives, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, heat olive oil and sauté onion, garlic, bell pepper, and scooped zucchini flesh until softened.
- Stir in cherry tomatoes, quinoa, olives, parsley, oregano, lemon juice, salt, and pepper. Mix in half of the feta cheese.
- Brush zucchini shells with olive oil and season lightly with salt and pepper.
- Fill zucchini halves with the mixture, pressing gently, and top with remaining feta cheese.
- Bake uncovered for 25–30 minutes until zucchini are tender and tops are golden.
- Garnish with extra parsley or a drizzle of olive oil and serve warm.
Notes
- For a golden top, broil for 2 extra minutes at the end of baking.
- Use zucchini of similar size for even cooking.
- Filling can be prepared a day in advance for easy assembly.
- Vegan option: skip feta and add chickpeas for creaminess.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Mediterranean stuffed zucchini boats, zucchini recipe, healthy stuffed zucchini, vegetarian zucchini boats, quinoa stuffed zucchini