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- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup black olives, pitted and chopped - 1/2 cup feta cheese, crumbled - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, for garnish Gathering quality ingredients is key for great flavor. I love using fresh zucchinis for this dish. They have a mild taste and a nice texture. You can find them at local markets or grocery stores. Cooked quinoa adds a nutty flavor and is a great base. Make sure it’s fluffy and not overcooked. Cherry tomatoes bring sweetness and color. I prefer halving them to release their juices. Black olives give a briny kick. I always chop them well to mix evenly. Feta cheese adds creaminess and tang. Crumbling it allows it to blend into the filling. Red onion and garlic add depth. Finely chopped onion cooks down nicely. Garlic gives a lovely aroma and taste. I use dried oregano and basil for that classic Mediterranean vibe. They’re easy to store and always handy. Olive oil is essential for cooking and drizzling. It adds richness to the dish. Don’t forget salt and pepper. They bring out all the flavors. Fresh parsley is a must for garnish. It looks nice and adds freshness. With these ingredients, you create a delightful meal. Feel free to explore and use what you enjoy! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper. This step helps with easy cleanup. 2. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds. You want to make boats. Set the scooped-out flesh aside for later. 1. In a skillet, heat two tablespoons of olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté until the onion is soft and clear, about 3-4 minutes. 2. Take the reserved zucchini flesh and chop it finely. Add this to the skillet. Cook for an extra 2-3 minutes, stirring often. This step adds flavor to your filling. 1. In a large bowl, mix together cooked quinoa, the sautéed mixture, cherry tomatoes, black olives, feta cheese, oregano, basil, salt, and pepper. Stir until everything is well combined. 2. Spoon the filling into each zucchini boat. Pack it in gently to make sure they are full. 3. Place the stuffed zucchini boats in your prepared baking dish. Drizzle a bit more olive oil on top of each boat. 4. Cover the dish with aluminum foil. Bake in the oven for 25 minutes. After that, remove the foil. Bake for another 10-15 minutes. The zucchini should be soft, and the tops should be golden. 5. Once cooked, take the dish out and let it cool for a few minutes. Before serving, sprinkle fresh parsley on top for a pop of color. To make great zucchini boats, focus on two main things: texture and cooking. - Preventing soggy zucchini: Always scoop out enough flesh, but leave some behind. This helps the zucchini hold its shape. Also, pre-salting the scooped-out halves can draw out excess moisture. - Ensuring even cooking: Cut your zucchini in half lengthwise to create a uniform size. When baking, place them cut-side up. This will help the heat circulate evenly. You can take the flavor of your zucchini boats to new heights with some smart additions. - Suggestions for herbs and spices: Try adding fresh basil or thyme for more depth. A pinch of red pepper flakes can give a nice kick. - Mixing in additional vegetables: Consider adding diced bell peppers, spinach, or even artichokes. These add color, texture, and nutrients to your dish. Feel free to experiment and find the mix that suits your taste best! Pro Tips Choose Firm Zucchini: Select zucchinis that are firm and free of blemishes to ensure they hold their shape during cooking. Mix and Match Fillings: Feel free to experiment with different fillings, such as adding spinach, artichokes, or different types of cheese for a unique twist. Don't Overstuff: While it’s tempting to fill the zucchini boats to the brim, overstuffing can lead to spillage and uneven cooking. Let Them Rest: Allow the stuffed zucchini boats to rest for a few minutes after baking to help the flavors meld and make them easier to serve. {{image_2}} You can change the filling for zucchini boats. If you want meat, try ground turkey or chicken. These meats add protein and flavor. For a vegetarian option, use beans or lentils. Both provide great texture and nutrients. You can mix them with quinoa for more variety. Just remember to season well! If you need gluten-free meals, this recipe is easy to adapt. Quinoa is already gluten-free, so you are good to go! Just make sure all other ingredients meet your dietary needs. For vegan substitutes, swap the feta cheese for a plant-based version. You can also skip the cheese altogether, and add more veggies instead. Nutritional yeast can give a cheesy flavor without dairy. Enjoy your healthy delight! Store your leftover Mediterranean stuffed zucchini boats in an airtight container. They keep well in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Place the zucchini boats in a freezer-safe container or wrap them tightly in plastic wrap. They can last in the freezer for up to three months. To reheat, the best method is using the oven. Preheat the oven to 350°F (175°C) and place the zucchini boats on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20-25 minutes or until warmed through. You can also use a microwave for quick reheating. Place one or two boats on a microwave-safe plate and cover them with a damp paper towel. Heat for one to two minutes, checking often to avoid overcooking. No matter how you reheat, aim to keep the zucchini's texture and flavor. Enjoy your delicious Mediterranean dish again! To boost the taste of your zucchini boats, I recommend adding fresh herbs. You can use basil, parsley, or even mint. A splash of lemon juice can brighten the dish too. Here are some tips: - Season well: Use salt and pepper generously. - Add spices: Try red pepper flakes for a kick. - Use fresh ingredients: Fresh tomatoes and herbs add depth. - Mix cheeses: Combine feta with mozzarella for creaminess. Yes, you can make zucchini boats in advance. This helps save time on busy days. Here’s how to do it: - Prepare filling: Make the stuffing a day earlier. - Store separately: Keep the filling in the fridge. - Stuff before baking: Fill the zucchini just before you bake them. You can also freeze the boats, but bake them first for best taste. I love pairing these zucchini boats with light sides. They are great with a fresh salad or a side of rice. Here are some ideas: - Greek salad: The crunchy veggies pair well. - Quinoa salad: A nutty flavor complements the dish. - Grilled vegetables: Add smoky tastes to the meal. - Herb dip: Serve with tzatziki for a refreshing touch. These sides balance the meal and make it more filling. In this post, we explored how to make delicious Mediterranean stuffed zucchini boats. We covered the key ingredients and step-by-step instructions. You learned tips to avoid soggy zucchini and ways to enhance flavor. We also discussed variations and storage methods, so you can enjoy these dishes later. Trying new recipes like this can be fun and rewarding. I hope you feel inspired to cook these healthy zucchini boats and make them your own!

Mediterranean Stuffed Zucchini Boats

Delicious zucchini boats filled with a Mediterranean-inspired quinoa mixture.
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
  • 0.5 cup black olives, pitted and chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup red onion, finely chopped
  • 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

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
  • Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon, creating boats. Set aside the scooped-out flesh for later use.
  • In a skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
  • Chop the reserved zucchini flesh and add it to the skillet, cooking for an additional 2-3 minutes.
  • In a large bowl, combine the cooked quinoa, sautéed mixture, cherry tomatoes, black olives, feta cheese, oregano, basil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  • Spoon the filling into each zucchini boat, packing it slightly to ensure they are well-stuffed.
  • Place the stuffed zucchini boats in the prepared baking dish. Drizzle a little olive oil on top of each boat.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the tops are slightly golden.
  • Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve the zucchini boats on a large platter, drizzled with a bit more olive oil and sprinkled with fresh herbs for an inviting touch.
Keyword Mediterranean, quinoa, stuffed, zucchini