Mediterranean Zucchini Boats Recipe

Introduction

Mediterranean Zucchini Boats are a fresh, flavorful way to enjoy a healthy meal. Filled with a savory blend of quinoa, vegetables, and feta, they make a perfect light lunch or dinner. This easy recipe highlights vibrant Mediterranean ingredients for a delicious and nutritious dish.

Ingredients

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and carefully scoop out the centers, setting the flesh aside.
2. Step 2: In a skillet, heat olive oil over medium heat. Sauté the red onion and garlic until translucent and fragrant, about 3-4 minutes.
3. Step 3: Add the cherry tomatoes, chopped olives, and reserved zucchini flesh to the skillet. Cook for about 5 minutes, stirring occasionally.
4. Step 4: Remove from heat and stir in the cooked quinoa, crumbled feta, fresh oregano, salt, and pepper until well combined.
5. Step 5: Stuff each zucchini half generously with the quinoa mixture, then place them on a baking sheet.
6. Step 6: Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.
7. Step 7: Garnish with fresh parsley before serving for a burst of color and freshness.

Tips & Variations

• For extra flavor, add a splash of lemon juice or sprinkle some crushed red pepper flakes into the filling.
• Swap quinoa for couscous or rice if you prefer a different grain.
• Use goat cheese instead of feta for a creamier texture and tangy taste.
• Include chopped spinach or kale in the filling for added greens.

Storage

Store any leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain their texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the filling a day in advance and store it separately. Stuff the zucchinis just before baking to keep them fresh and firm.

Are these zucchini boats suitable for a gluten-free diet?

Absolutely. This recipe uses quinoa and naturally gluten-free ingredients, making it safe for those avoiding gluten.

Mediterranean Zucchini Boats Recipe

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★★★★★

4.5 from 142 reviews

Mediterranean Zucchini Boats are a flavorful and healthy dish featuring tender zucchini halves stuffed with a vibrant mix of quinoa, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Enhanced with aromatic garlic, red onion, and fresh oregano, these boats are baked to perfection, making a perfect vegetarian meal or side dish that bursts with Mediterranean flavors.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Boats

• 4 medium zucchinis

Stuffing

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste

Garnish

• Fresh parsley for garnish

Instructions

1. Prepare the Zucchinis: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and carefully scoop out the centers, creating hollow boats to hold the filling. Set aside the scooped flesh for later use.
2. Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the finely chopped red onion and minced garlic, sautéing until they become translucent and fragrant, about 3-5 minutes.
3. Add Vegetables: Mix in the cherry tomatoes, chopped Kalamata olives, and the reserved zucchini flesh. Cook this mixture for about 5 minutes until the tomatoes soften, and the flavors meld together.
4. Combine Filling: Transfer the vegetable mixture to a bowl and add the cooked quinoa, crumbled feta cheese, fresh oregano, salt, and pepper. Stir well until all ingredients are evenly combined.
5. Stuff the Zucchinis: Spoon the filling mixture generously into each zucchini half, pressing slightly to pack the filling.
6. Bake: Arrange the stuffed zucchinis on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.
7. Garnish and Serve: Once baked, remove from the oven and garnish with fresh parsley before serving. Enjoy as a wholesome vegetarian main or side dish.

Notes

• You can substitute quinoa with couscous or bulgur for variation.
• For a vegan version, omit feta or use a plant-based cheese alternative.
• These zucchini boats can be prepared ahead and refrigerated; bake just before serving.
• Adding a sprinkle of pine nuts on top before baking adds a delightful crunch.
• If zucchinis are very large, baking time may need slight adjustment.

Keywords: Mediterranean zucchini boats, quinoa stuffed zucchini, vegetarian zucchini recipe, baked zucchini boats, healthy Mediterranean dish