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Mediterranean Quinoa Stuffed Zucchini Boats

These vibrant zucchini boats are packed with a flavorful Mediterranean-inspired quinoa filling, creating a healthy and satisfying meal. They're perfect for a light lunch or dinner.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
2
Ingredients
  • 2 large Zucchini
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • 1/2 medium, diced Red Onion
  • 1 cup, halved Cherry Tomatoes
  • 1/2 cup, pitted and sliced Kalamata Olives
  • 1/2 cup, crumbled Feta Cheese
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Olive Oil
  • 2 cloves, minced Garlic
  • 1 teaspoon Dried Oregano
  • To taste Salt
  • To taste Black Pepper

Prepare the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water. In a saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool slightly.

Prepare the Zucchini

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

Make the Filling

In a large bowl, combine the cooked quinoa, diced zucchini flesh, red onion, cherry tomatoes, Kalamata olives, feta cheese, parsley, lemon juice, olive oil, garlic, oregano, salt, and pepper. Mix well to combine.

Stuff the Zucchini

Spoon the quinoa mixture into the zucchini boats, packing it firmly. Place the stuffed zucchini boats in a baking dish.

Bake

Add a small amount of water (about 1/4 cup) to the bottom of the baking dish. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the zucchini is tender and the filling is heated through.

Serve

Let the zucchini boats cool slightly before serving. Garnish with extra parsley or a drizzle of olive oil, if desired.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 120-150 kcal
Protein: 5-7g
Fat: 6-8g
Carbohydrates: 12-15g

Other Considerations for Nutrition

For a lower-fat option, reduce the amount of feta cheese or use a low-fat variety. To make this recipe vegan, omit the feta cheese or substitute with a plant-based feta alternative.

← Mediterranean Quinoa Stuffed Tomatoes Mushroom and Herb Stuffed Pork Loin →

FAQ

  • Can I use a different type of cheese?

    Yes, you can substitute the feta cheese with goat cheese, Parmesan cheese, or even mozzarella. Consider the flavor profile of the cheese you choose.
  • Can I add meat to the filling?

    Absolutely! Cooked ground beef, sausage, or shredded chicken would be a great addition. Adjust cooking times accordingly if adding raw meat.
  • Can I make this ahead of time?

    Yes, you can prepare the filling and stuff the zucchini boats ahead of time. Store them in the refrigerator for up to 24 hours. Bake as directed when ready to serve.