Go Back
Mediterranean cuisine is celebrated worldwide for its rich flavors, vibrant colors, and diverse ingredients, making it a favorite among food enthusiasts and health-conscious individuals alike. Originating from countries surrounding the Mediterranean Sea, this culinary tradition emphasizes fresh vegetables, whole grains, healthy fats, and lean proteins. Its focus on natural ingredients not only enhances the taste of dishes but also offers numerous health benefits, including improved heart health, better digestion, and a lower risk of chronic diseases.

Stuffed Zucchini Boats

Discover the vibrant flavors of Mediterranean cuisine with Zesty Mediterranean Stuffed Zucchini Boats! This healthy dish features zucchini stuffed with a delicious mix of quinoa, fresh vegetables, olives, feta cheese, and aromatic herbs. Perfect for various dietary preferences, these colorful boats are not only visually appealing but also packed with nutrients. Enjoy them as a light main or a flavorful side dish while celebrating the essence of wholesome Mediterranean cooking.
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 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

Salt and pepper, to taste

Optional: balsamic glaze for drizzling

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare Zucchini: Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out some of the flesh to create a hollow boat for the filling. Reserve the scooped-out flesh.

      Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped red onion and garlic, sautéing until the onion is translucent (about 3-4 minutes). Add the reserved zucchini flesh and cook for another 2-3 minutes until softened.

        Mix Filling: In a large bowl, combine the sautéed onion and zucchini mixture with cooked quinoa, halved cherry tomatoes, chopped olives, dried oregano, smoked paprika, and half of the crumbled feta cheese. Season with salt and pepper to taste. Mix well to combine.

          Stuff Zucchini: Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Generously fill each zucchini boat with the quinoa mixture. Top each boat with the remaining feta cheese.

            Bake: Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are golden.

              Garnish: Once out of the oven, sprinkle with fresh parsley and, if desired, drizzle with balsamic glaze for an extra flavor boost.

                Serve: Allow to cool slightly before serving. Enjoy these vibrant and hearty stuffed zucchini boats warm as a delightful main dish or side!

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