Go Back
- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, chopped - 1/2 cup feta cheese, crumbled - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish When I make stuffed zucchini boats, I love how fresh and vibrant the ingredients are. Each item adds its own flavor to the dish. Zucchini serves as a perfect vessel. It holds up well and soaks up the taste of the filling. Quinoa adds a nice texture and protein. The cherry tomatoes burst with sweetness, while Kalamata olives provide a salty kick. Feta cheese adds creaminess and tang, making every bite special. Red onion and garlic give it depth and warmth. - Alternatives for quinoa: You can use rice, couscous, or bulgur if you prefer. Each brings its own flavor and texture. - Vegan cheese options: If you want a vegan dish, try nutritional yeast or a plant-based cheese. Both give a cheesy taste without dairy. - Different herbs and spices to try: You can switch oregano for thyme or basil. Paprika can be replaced with chili powder for some heat. Using fresh ingredients makes the dish even better. With these options, you can customize the recipe to fit your taste. I encourage you to explore and experiment! For the full recipe, check out the details above. 1. Preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Prepare your baking sheet. Line it with parchment paper to prevent sticking. 3. Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds. This creates a hollow boat for your filling. 1. Sauté garlic and onion. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1/4 cup of finely chopped red onion. Cook until the onion is soft and clear, about 3-4 minutes. 2. Mix filling ingredients. Stir in 1 cup of cooked quinoa, 1 cup of halved cherry tomatoes, 1/2 cup of chopped Kalamata olives, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Add salt and pepper to taste. Cook this mix for an additional 2-3 minutes to blend the flavors. 1. Fill the zucchini boats. Place each hollowed zucchini half on the prepared baking sheet. Fill each boat with the quinoa mixture. Pack it lightly but generously. 2. Bake the zucchini boats. Place the baking sheet in the oven. Bake for 25-30 minutes, or until the zucchini is tender. It should still hold its shape. 3. Tips for checking doneness. Use a fork to poke the zucchini. If it’s soft but firm, it’s ready. Let them cool for a few minutes before serving. For the full recipe, you can refer back and enjoy making these flavorful stuffed zucchini boats! To prevent soggy zucchini, choose medium-sized ones. Smaller zucchinis hold their shape better. Slice them in half and scoop out the seeds. This helps them cook evenly. Bake at 375°F (190°C) for 25-30 minutes. The zucchini should be tender yet firm. Check them after 25 minutes. You want them soft but not mushy. To serve, arrange the stuffed zucchini boats on a large platter. Place them close together for a nice look. Drizzle with olive oil for extra flavor. For garnishing, use fresh herbs like basil or parsley. A sprinkle of feta on top adds a nice touch too. This makes the dish pop with color and taste. {{image_2}} You can switch up the flavors in stuffed zucchini boats to suit your taste. Here are two great styles: - Mediterranean-style: Use quinoa, feta cheese, and olives. Add tomatoes and fresh herbs like basil or parsley for a bright taste. - Italian-style: Swap in ground meat, like turkey or beef, instead of quinoa. Add marinara sauce and mozzarella cheese. This gives a hearty, classic flavor. You can also go vegetarian or meat-filled. For a veggie option, use beans, veggies, or grains. For meat lovers, fill the boats with sausage, chicken, or any protein you enjoy. Mix and match these ideas for fun new meals. If you need to follow specific diets, stuffed zucchini boats can work for you: - Gluten-free adaptations: Use quinoa or rice as a base. Check that any sauces or cheeses are gluten-free. Most veggies are already safe! - Low-carb alternatives: Instead of grains, fill the boats with cheese, meat, or veggies. This keeps the dish tasty while lowering carbs. Experimenting with these variations helps you create meals that fit your needs. Check out the Full Recipe for more ideas! To keep your stuffed zucchini boats fresh, follow these simple steps: - Refrigeration: Place leftovers in an airtight container. This keeps them safe and tasty. They will stay good for 3 to 4 days in the fridge. - Freezing: If you want to save them longer, you can freeze them. Wrap each zucchini boat in plastic wrap, then place them in a freezer-safe bag. They will last for about 2 to 3 months in the freezer. When you're ready to enjoy your leftovers, here’s how to reheat them: - Best methods: The oven works best for reheating. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet and heat for about 15 minutes. This keeps them warm and crispy. - Microwave option: If you’re short on time, use the microwave. Heat for 1-2 minutes, but expect a softer texture. - Tips to retain flavor and texture: Cover the zucchini with a damp paper towel when using the microwave. This helps keep them moist. If using the oven, you can drizzle a bit of olive oil before reheating to enhance the flavor. For the full recipe, check out the Zesty Mediterranean Stuffed Zucchini Boats. How long can I store stuffed zucchini boats in the fridge? You can store stuffed zucchini boats in the fridge for up to three days. Make sure to place them in an airtight container. This keeps them fresh and tasty. Can I make stuffed zucchini boats in advance? Yes, you can make stuffed zucchini boats in advance. Just prepare the filling and hollow out the zucchinis. Store them separately in the fridge. When ready, fill the zucchini and bake as directed. What temperature should zucchini be cooked to? Zucchini should be cooked until it is tender. Aim for a temperature of about 375°F (190°C). This helps maintain its shape while ensuring a soft texture. What can I serve with stuffed zucchini boats? You can serve stuffed zucchini boats with a side salad or garlic bread. A light vinaigrette or yogurt sauce also pairs well. These sides add freshness and contrast to the meal. Stuffed zucchini boats offer a simple and tasty dish with endless options. We covered the recipe, ingredient substitutes, and helpful tips to make your cooking easier. You can mix flavors and adapt for any diet. Don’t forget to store leftovers properly for later meals. Remember, cooking is all about fun and creativity. Enjoy your stuffed zucchini creations and share them with others!

Stuffed Zucchini Boats

Discover a delicious and healthy twist on dinner with these Zesty Mediterranean Stuffed Zucchini Boats! Packed with quinoa, cherry tomatoes, Kalamata olives, and feta cheese, these vibrant boats are easy to make and full of flavor. Perfect for a light meal or a party appetizer, they're sure to impress. Click through to explore the full recipe and elevate your cooking game today!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, chopped

1/2 cup feta cheese, crumbled

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice each zucchini in half lengthwise and scoop out the seeds using a spoon to create a hollow boat.

      In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped red onion, sautéing until the onion becomes translucent (about 3-4 minutes).

        In the skillet, stir in the cooked quinoa, halved cherry tomatoes, chopped olives, oregano, paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.

          Remove the skillet from heat and gently fold in the crumbled feta cheese.

            Place the zucchini boats on a baking sheet lined with parchment paper. Generously fill each zucchini half with the quinoa mixture, packing it lightly.

              Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender but still holds its shape.

                Once done, remove from oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

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

                    - Presentation Tips: Arrange the zucchini boats on a platter and drizzle with additional olive oil and a sprinkle of chopped fresh herbs for an eye-catching finish.