Why make this recipe
This recipe is fresh, light, and full of flavor. It uses simple ingredients. It cooks fast and makes a healthy meal for weeknights. The zucchini boats are great for lunch, dinner, or a side dish.
Introduction
Mediterranean Stuffed Zucchini Boats combine tender zucchini with a bright mix of tomatoes, olives, quinoa, and feta. The flavors are salty, tangy, and fresh. The dish is easy to put together and bakes in a short time. It fits a vegetarian diet and works well for meal prep.
How to make Mediterranean Stuffed Zucchini Boats
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to make boats.
- Heat olive oil in a skillet over medium heat. Sauté the minced garlic and chopped red onion for about 3 minutes until fragrant.
- Add the halved cherry tomatoes, cooked quinoa, sliced black olives, and crumbled feta to the skillet. Stir to mix and season with salt and pepper to taste.
- Spoon the mixture into each zucchini boat and place them in a baking dish.
- Bake for 20–25 minutes until the zucchini is tender and the tops are slightly golden.
- Garnish with fresh parsley before serving.
Ingredients :
- 2 medium zucchini
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa
- 1/2 cup black olives, sliced
- 1/2 cup crumbled feta cheese
- Fresh parsley, for garnish
- Salt and pepper to taste
Directions :
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- In a skillet, heat olive oil over medium heat and sauté garlic and red onion until fragrant, about 3 minutes.
- Add the cherry tomatoes, cooked quinoa, black olives, and feta cheese to the skillet. Mix well and season with salt and pepper to taste.
- Fill each zucchini boat with the mixture and place them in a baking dish.
- Bake for 20-25 minutes until the zucchini is tender and the tops are golden.
- Garnish with fresh parsley before serving.
How to serve Mediterranean Stuffed Zucchini Boats
Serve warm. Pair with a simple green salad or crusty bread. You can add a lemon wedge for extra brightness. These also work as a side to grilled chicken or fish.
How to store Mediterranean Stuffed Zucchini Boats
Cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or in the microwave until hot.
Tips to make Mediterranean Stuffed Zucchini Boats
- Scoop the zucchini carefully to keep a thick shell so it holds the filling.
- Use ripe cherry tomatoes for better flavor.
- Taste the filling and adjust salt and pepper before stuffing.
- If the filling is dry, add a splash of olive oil or a little tomato juice.
- For a faster meal, use pre-cooked quinoa or leftover cooked grains.
Variation
- Add cooked ground lamb, chicken, or turkey for a non-vegetarian version.
- Swap quinoa for couscous, rice, or bulgur.
- Mix in chopped spinach or roasted red peppers for more veggies.
- Top with shredded mozzarella and broil a minute for a melted cheese crust.
FAQs
Q: Can I use yellow squash instead of zucchini?
A: Yes. Yellow squash works the same way and tastes good with the filling.
Q: Is quinoa necessary?
A: No. You can use cooked rice, couscous, or leave it out for a lighter filling.
Q: Can I make these ahead and bake later?
A: Yes. You can stuff the zucchini and keep them in the fridge for a few hours before baking. Bake a little longer if very cold.
Q: Can I freeze stuffed zucchini boats?
A: You can freeze them after baking. Cool completely, wrap well, and freeze up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until hot.
Conclusion
For a fast, healthy take on stuffed vegetables, try this Mediterranean-styled recipe and adjust the fillings as you like. For another quick version with similar flavors, see this Stuffed Mediterranean Zucchini Boats (20 Minute Prep) – FoodieCrush. If you want a version with more Middle Eastern spices and techniques, check this Middle Eastern Stuffed Zucchini Recipe – The Mediterranean Dish.
Mediterranean Stuffed Zucchini Boats
Ingredients
For the Filling
- 1 cup cherry tomatoes, halved Use ripe cherry tomatoes for better flavor.
- 1 cup cooked quinoa You can use pre-cooked quinoa or leftover cooked grains.
- 1/2 cup black olives, sliced
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 2 tablespoons olive oil Add a splash if the mixture is dry.
- Salt and pepper to taste Taste the filling and adjust before stuffing.
For the Zucchini
- 2 medium zucchini Scoop carefully to leave a thick shell.
- Fresh parsley for garnish Garnish before serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to make boats.
Cooking
- Heat olive oil in a skillet over medium heat. Sauté the minced garlic and chopped red onion for about 3 minutes until fragrant.
- Add the halved cherry tomatoes, cooked quinoa, sliced black olives, and crumbled feta to the skillet. Stir to mix and season with salt and pepper to taste.
- Spoon the mixture into each zucchini boat and place them in a baking dish.
- Bake for 20–25 minutes until the zucchini is tender and the tops are slightly golden.
- Garnish with fresh parsley before serving.