Go Back
- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup kalamata olives, pitted and chopped - 1/2 cup feta cheese, crumbled - 1/4 cup pine nuts, toasted - 2 tablespoons fresh parsley, chopped - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - 1/2 cup shredded mozzarella cheese (for topping) You can swap quinoa for brown rice or farro for a different texture. If you want a vegan option, use plant-based cheese for the feta and mozzarella. This keeps the dish tasty and friendly for various diets. These stuffed zucchini boats are gluten-free and fit well into vegetarian and Mediterranean diets. They pack in nutrients while offering a burst of flavor. You can enjoy them guilt-free, knowing they are both healthy and satisfying. Check out the Full Recipe for detailed cooking steps and tips. - First, preheat your oven to 375°F (190°C). This step ensures even cooking. - Next, take your zucchinis and slice them in half lengthwise. Use a spoon to scoop out the insides. Leave about 1/4 inch of flesh. This creates your zucchini boats. - In a medium bowl, combine the scooped-out zucchini flesh, cooked quinoa, cherry tomatoes, olives, feta cheese, pine nuts, parsley, olive oil, oregano, salt, and pepper. Mix until all ingredients blend well. - Now, fill each zucchini half generously with your quinoa mixture. Press down gently to pack it in. Place each stuffed boat on a lined baking sheet. - Bake your stuffed zucchini boats in the preheated oven for 25-30 minutes. You want the zucchinis to be tender and the cheese to melt and turn golden brown. - To check for doneness, poke a fork into the zucchini. It should feel soft but not mushy. If you want extra color, broil for a minute at the end. For the full recipe, check out the link above. To avoid soggy zucchini, choose firm zucchinis. Cut the ends off and slice them in half. Scoop out the insides gently, leaving a thick shell. This helps keep the structure strong. For flavor enhancement, add spices like cumin or smoked paprika. Mixing in fresh herbs like basil or mint can add a nice twist. You can also try a splash of lemon juice for brightness. When serving stuffed zucchini boats, pair them with a light salad. A simple green salad with vinaigrette works well. You can also serve them with crusty bread or garlic bread. Garnishing can elevate your dish. Add a sprinkle of feta cheese or a drizzle of balsamic glaze. Fresh parsley or basil on top adds a great color and flavor. Plating your zucchini boats nicely makes them more appealing. Arrange them in a line on a large platter. You can also fan them out for a beautiful display. Using fresh herbs for decoration adds freshness. A few sprigs of parsley or basil placed around the boats brings life to your dish. The colors will pop and make your meal look gourmet. For the full recipe, check out the detailed instructions above. {{image_2}} You can change the protein in your stuffed zucchini boats to suit your taste. Ground turkey or chicken works great. They add a hearty touch and keep the dish light. Just cook the meat first, then mix it with your other ingredients. You can also use beans for a plant-based option. Black beans or chickpeas add protein and fiber. They make the dish filling and add a nice texture. This option works well for vegetarians too. Flavor is key in stuffed zucchini boats. You can choose between Mediterranean and Italian styles. For a Mediterranean twist, add olives, feta, and fresh herbs. This gives a bright and fresh taste. If you prefer Italian, use marinara sauce, mozzarella, and basil. This creates a comforting and classic flavor profile. You can also spice things up. Add red pepper flakes for heat or garlic for depth. Zucchini boats are just the start. You can use other squash varieties like yellow squash or pattypan. These alternatives give the dish a new look and taste. In the summer, try seasonal vegetables. Bell peppers or eggplants can make tasty boats too. They each offer unique flavors and textures. This way, you can enjoy stuffed veggies all year long! For the full recipe, check out the Cheesy Mediterranean Stuffed Zucchini Boats. To keep your stuffed zucchini boats fresh, place them in an airtight container. Make sure the container is tight to keep moisture in and air out. You can store them in the fridge for up to five days. When you want a quick meal, these make a great option. If you want to save some for later, freezing is a good idea. First, let the stuffed zucchini cool completely. Then, wrap each boat in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat, take them out and thaw in the fridge overnight. To heat them, bake at 375°F (190°C) for 20-25 minutes until warm. Making these stuffed zucchini boats ahead of time is easy. You can prepare the filling a day in advance. Just store it in the fridge until you are ready to stuff the zucchini. This is great for busy weeks. You can also batch-cook several boats at once. Try different fillings like beans or ground meat for variety. This way, you can enjoy a new meal every day! For the full recipe, check the earlier section. You can prepare stuffed zucchini boats in steps. First, scoop out the zucchini flesh and mix it with the filling. Store the filling in the fridge. Cut the zucchinis and keep them whole. When ready, fill the boats and bake them. This saves time and keeps the dish fresh. Yes, you can grill stuffed zucchini boats! Simply preheat the grill. Place the stuffed zucchinis on a grill-safe pan or directly on the grill. Grill for about 10-15 minutes. This gives a lovely smoky flavor. Grilling may take less time than baking, so keep an eye on them. Stuffed zucchini boats pair well with many sides. Try a fresh garden salad with cucumbers and tomatoes. A light garlic bread also works great. You can serve them with roasted vegetables for extra flavor. These sides will enhance your meal and add variety. Stuffed zucchini boats are a fun and tasty dish. You learned about the ingredients, prep steps, and cooking tips to make them perfect. We also explored variations and storage options for your leftovers. Final thoughts: enjoy being creative in the kitchen, and try new flavors. These boats can fit any diet and are great for meal prep. Let your taste buds guide you, and make it your own!

Stuffed Zucchini Boats

Elevate your dinner game with these Cheesy Mediterranean Stuffed Zucchini Boats! Packed with nutritious quinoa, juicy cherry tomatoes, and tangy feta, these delicious boats are easy to make and perfect for sharing. In just 45 minutes, you can serve a meal that's as beautiful as it is tasty. Don't miss out on this healthy recipe—click through now to explore the full details and make your kitchen shine with flavor!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup kalamata olives, pitted and chopped

1/2 cup feta cheese, crumbled

1/4 cup pine nuts, toasted

2 tablespoons fresh parsley, chopped

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

1/2 cup shredded mozzarella cheese (for topping)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the zucchinis in half lengthwise and scoop out the insides using a spoon, leaving about 1/4 inch of flesh to form the boat.

      In a medium bowl, combine the scooped-out zucchini flesh, cooked quinoa, cherry tomatoes, olives, feta cheese, pine nuts, parsley, olive oil, oregano, salt, and pepper. Mix well.

        Fill each zucchini half generously with the quinoa mixture. Place the stuffed boats on a baking sheet lined with parchment paper.

          Sprinkle shredded mozzarella cheese over the top of each stuffed zucchini.

            Bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.

              Remove from the oven and let cool for a few minutes before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Arrange the stuffed zucchini boats on a serving platter and garnish with extra parsley for a fresh touch. Enjoy warm!