Introduction
Looking for a delicious way to enjoy your summer zucchini harvest? These Mediterranean Stuffed Zucchini boats are a game-changer. I’ve combined classic Mediterranean flavors with tender zucchini to create a dish that’s both nutritious and satisfying. Whether you’re looking for a light main course or a show-stopping side dish, this recipe delivers vibrant flavors while keeping things healthy. The best part? It’s incredibly versatile and can be customized to suit your taste preferences or whatever ingredients you have on hand.
Ingredients
- 4 medium zucchini
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, diced
- 1/2 cup crumbled feta cheese
- 1/3 cup Kalamata olives, chopped
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch border around the edges. Chop the scooped flesh and set aside.
- Brush the zucchini boats with olive oil and season with salt and pepper. Place them cut-side up on the prepared baking sheet.
- In a large bowl, combine the chopped zucchini flesh, cooked quinoa, tomatoes, feta, olives, red onion, garlic, lemon juice, oregano, and cumin. Mix well.
- Divide the mixture evenly among the zucchini boats, pressing gently to pack the filling.
- Bake for 20-25 minutes, until the zucchini is tender and the filling is heated through.
- Garnish with fresh parsley before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 (8 zucchini boats)
Recipe Notes
- Choose zucchini that are similar in size for even cooking.
- Don’t discard the scooped zucchini flesh – it adds moisture and flavor to the filling.
- For meal prep, you can prepare the filling up to 24 hours in advance and store it in the refrigerator.
- If you prefer a meat version, add 1/2 cup of cooked ground turkey or lamb to the filling.
- To make this recipe vegan, simply omit the feta cheese or replace it with your favorite plant-based alternative.
- If the zucchini releases excess water during baking, simply drain it off before serving.
- Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days.
Mediterranean Stuffed Zucchini
Looking for a delicious way to enjoy your summer zucchini harvest? These Mediterranean Stuffed Zucchini boats are a game-changer. I've combined classic Mediterranean flavors with tender zucchini to create a dish that's both nutritious and satisfying. Whether you're looking for a light main course or a show-stopping side dish, this recipe delivers vibrant flavors while keeping things healthy.
Ingredients
- 4 medium zucchini
- 1 cup cooked quinoa
- 1 cup cherry tomatoes diced
- 1/2 cup crumbled feta cheese
- 1/3 cup Kalamata olives chopped
- 1/4 cup red onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch border around the edges. Chop the scooped flesh and set aside.
- Brush the zucchini boats with olive oil and season with salt and pepper. Place them cut-side up on the prepared baking sheet.
- In a large bowl, combine the chopped zucchini flesh, cooked quinoa, tomatoes, feta, olives, red onion, garlic, lemon juice, oregano, and cumin. Mix well.
- Divide the mixture evenly among the zucchini boats, pressing gently to pack the filling.
- Bake for 20-25 minutes, until the zucchini is tender and the filling is heated through.
- Garnish with fresh parsley before serving.
