Appetizers & Starters > Vegetarian Starters > Stuffed Vegetables > Stuffed Zucchini Boats

Mediterranean Quinoa Stuffed Zucchini Boats

These vibrant Mediterranean Quinoa Stuffed Zucchini Boats are packed with flavor and nutrients. A healthy and delicious appetizer or light meal featuring tender zucchini filled with a savory quinoa mixture bursting with Mediterranean herbs, sun-dried tomatoes, and feta cheese. Perfect for vegetarians and easily adaptable for vegans!

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 3 medium Zucchini
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • 1/2 cup Sun-dried Tomatoes
  • 1/4 cup Kalamata Olives
  • 1/4 cup Red Onion
  • 1/4 cup Fresh Parsley
  • 2 tablespoons Fresh Mint
  • 1/2 cup Feta Cheese
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemon Juice
  • 2 cloves Garlic
  • to taste Salt
  • to taste Black Pepper

Prepare the Zucchini

Preheat oven to 375°F (190°C). Wash the zucchini and cut them in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.

Cook the Quinoa

Rinse the quinoa thoroughly. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add the chopped red onion and zucchini flesh and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Combine the Filling

In a large bowl, combine the cooked quinoa, sautéed vegetables, sun-dried tomatoes, Kalamata olives, fresh parsley, fresh mint, and feta cheese (if using). Add lemon juice, salt, and pepper to taste. Mix well.

Stuff the Zucchini Boats

Spoon the quinoa mixture into the zucchini boats, packing it firmly.

Bake

Place the stuffed zucchini boats on a baking sheet. Bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through. If the tops start to brown too quickly, loosely cover with foil.

Serve

Let the zucchini boats cool slightly before serving. Garnish with extra fresh herbs if desired. Enjoy!

← Mediterranean Quinoa Stuffed Tomatoes Mediterranean Stuffed Bell Peppers with Feta →

FAQ

  • Can I make this vegan?

    Yes! Simply omit the feta cheese or substitute with a vegan feta alternative. You can also add a tablespoon of nutritional yeast to the filling for a cheesy flavor.
  • Can I use different vegetables in the filling?

    Absolutely! Bell peppers, mushrooms, or spinach would be great additions. Just be sure to sauté them before adding them to the quinoa mixture.
  • Can I prepare these in advance?

    You can prepare the quinoa filling ahead of time and store it in the refrigerator for up to 2 days. Stuff the zucchini boats just before baking.