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This Mediterranean-inspired zucchini boat brings a lively mix of tastes and textures wrapped up in soft zucchini shells. Sweet cherry tomatoes and salty olives mingle with creamy feta and hearty quinoa for a colorful, healthy dish that hits the spot every time.
I whipped this up when I needed something tasty but healthy, and my family instantly fell for it. It's become a regular for quick dinners and casual weekend meals.
What You’ll Need
- Four medium zucchinis to hold the filling: pick ones that are nice and firm
- One cup cooked quinoa for a fluffy, protein-rich base: give it a good rinse and cook well
- One cup halved cherry tomatoes for juicy sweet pops: fresh tomatoes work best
- Half a cup crumbled feta cheese for creamy saltiness: choose a good quality feta
- Quarter cup chopped olives to add a salty tang: Kalamata olives are perfect here
- Quarter cup diced red onion for a bit of crunch and mild spiciness
- Two minced garlic cloves for that warm aromatic kick
- Two tablespoons olive oil to bring everything together and add richness
- One teaspoon dried oregano for a herbal twist
- Salt and pepper to your liking to brighten up all the flavors
Step-by-Step Directions
- Get The Zucchini Ready:
- Start by slicing the zucchinis longwise and scoop out the soft center, leaving the walls thick enough to hold your filling. This makes a nice little boat for the stuffing and lets them cook evenly.
- Mix Up The Filling:
- In a bowl, toss together the quinoa, cherry tomatoes, feta, olives, red onion, garlic, olive oil, oregano, and salt and pepper. Stir gently so everything mixes but doesn’t get mushy.
- Fill The Boats:
- Fill each zucchini half with the mix, pressing down gently so the filling piles up just right and stays in place while baking.
- Arrange & Bake:
- Lay the stuffed zucchinis into a baking dish spaced out so heat moves well. Bake at 375°F until the zucchinis are soft and the filling is hot throughout, about 25 to 30 minutes.
- Let Them Cool & Serve:
- After baking, let the zucchini cool a bit before serving. They’re best warm to really enjoy the Mediterranean flavors.
This dish always makes me think of warm Mediterranean nights where simple fresh ingredients come together in unforgettable ways.
Storage Advice
Keep any leftovers in a sealed container in the fridge for up to three days. The zucchinis might get softer but still taste great when gently reheated in the oven or microwave. If you want to keep the texture firmer, try storing the filling separately.
Switch Things Up
If you prefer, swap quinoa for couscous or bulgur for a different grain with a similar hearty feel. For a vegan twist, swap the feta out for crumbled tofu or your fave vegan cheese. Toss in pine nuts or toasted almonds to add some crunch and nutty flavor.
Great Pairings
Mediterranean stuffed zucchini is hands down one of my favorites for when I want tasty, wholesome food without hassle. Every bite reminds me how awesome fresh ingredients taste when put together right.
Frequently Asked Cooking Questions
- → What kind of zucchini is best for filling?
Choose medium-sized zucchinis that are straight and firm so they hold the stuffing well and cook evenly.
- → Is there a grain I can swap for quinoa?
Sure, you can use bulgur, couscous, or rice instead, but their texture and how long they take to cook will differ.
- → Any tips to boost the flavor?
Throw in fresh parsley or a bit of parmesan on top before baking to make it even more tasty and fragrant.
- → What's the best temp and time to bake?
Bake at 375°F (190°C) for about 25 to 30 minutes until the zucchini is soft and the filling is warm and melded.
- → How do I keep leftovers fresh?
Pop any leftovers into a sealed container, keep them in the fridge for up to three days, and reheat gently to keep the texture nice.