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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/mediterranean-zucchini-boats-recipe/