Mediterranean Stuffed Zucchini Boats

Name: Mediterranean Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1 teaspoon dried oregano; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Cultures on a Plate Recipes

I absolutely love making Mediterranean Stuffed Zucchini Boats for a light and flavorful meal. With their vibrant colors and rich flavors, these zucchini boats are perfect for a weeknight dinner or a casual gathering. As I scoop out the flesh, I find it’s a great way to use up those garden zucchinis while also packing in a medley of Mediterranean ingredients. Each bite bursts with freshness, and I can’t wait to share this delightful recipe with you!

Created by

Emily

Last updated on 2026-02-07T19:45:27.683Z

When I first tried Mediterranean Stuffed Zucchini Boats, I was amazed at how easily I could create a dish that felt both healthy and indulgent. I love experimenting with various fillings, but I found that a mix of quinoa, olives, and feta cheese really elevates the flavors. It’s all about balancing the ingredients to create that robust Mediterranean taste!

The preparation method is key to getting the right texture. After hollowing out the zucchinis, I lightly roast them before adding the stuffing, enhancing their flavor and preventing sogginess. The final touch of herbs creates a delightful aroma that fills my kitchen.

Why You'll Love This Recipe
Fresh and flavorful Mediterranean ingredients that brighten your plate
Perfect for a healthy weeknight meal or a fancy gathering
Vibrant presentation that impresses both in looks and taste

Choosing the Right Zucchini

When selecting zucchinis for this recipe, look for firm, glossy skin and a vibrant green color. Medium-sized zucchinis are ideal as they provide a good balance between size and flavor. If you choose larger zucchinis, they may have tougher skin and more seeds, which can affect the overall texture of your filling. If you find extra-large zucchinis, simply scoop out more of the flesh to create a deeper boat for stuffing.

You can also experiment with different varieties of zucchini such as yellow squash or slender Italian zucchinis. Each type brings a slightly different flavor and texture, enhancing the dish in unique ways. However, keep in mind that varying zucchinis might require adjustments in cooking time due to differences in size and density.

Perfecting the Quinoa Filling

Quinoa not only serves as a hearty base for the filling but also adds a wonderful nutty flavor and is packed with protein. Be sure to rinse the quinoa thoroughly under cold water before cooking to remove its natural bitterness. For added depth, consider toasting the quinoa in a dry skillet for a few minutes before boiling it. This step enhances the flavor and gives your stuffing a noticeable richness.

To ensure the filling remains moist, it’s crucial not to overcook the quinoa. Aim for a light, fluffy texture where each kernel remains distinct. If quinoa becomes too sticky or mushy, the filling will lack the right consistency and become difficult to scoop into the zucchini. Cooking time can vary slightly depending on your stove and pan—keep an eye on it as it cooks!

Serving and Variations

These Mediterranean stuffed zucchini boats can be served warm or at room temperature, making them a versatile option for gatherings or meal prep. Consider serving them alongside a simple green salad or a dollop of tzatziki for added creaminess and contrast. The bright flavors of the filling pair beautifully with a glass of chilled white wine or iced tea, enhancing the Mediterranean experience.

For those with dietary restrictions, swaps can easily be made. Try using quinoa for a couscous alternative or swapping feta cheese for a vegan option like nutritional yeast or almond cheese. If you're looking to add more textures, consider mixing in toasted pine nuts or sliced artichoke hearts into the filling. These adaptations ensure that this dish remains enjoyable for everyone at your table.

Ingredients

Gather these fresh ingredients to create your Mediterranean masterpiece:

Ingredients

4 medium zucchinis
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for drizzling

These delicious ingredients will come together to create a sensational dish!

Instructions

Let’s get cooking! Follow these steps to prepare your stuffed zucchini boats:

Prep the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the insides with a spoon, leaving a 1/4-inch thick shell. Place them on a baking sheet.

Cook the Quinoa

In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.

Make the Filling

In a large bowl, combine the cooked quinoa, cherry tomatoes, olives, feta cheese, parsley, oregano, salt, and pepper. Mix well to combine.

Fill the Zucchini

Spoon the filling into each zucchini boat generously. Drizzle a little olive oil over the tops.

Bake

Place the stuffed zucchinis in the oven and bake for 25-30 minutes, until the zucchinis are tender and slightly golden on top.

Let the stuffed zucchini boats cool for a few minutes before serving. Enjoy this vibrant dish fresh from the oven!

Pro Tips

For added flavor, try sprinkling some pine nuts or adding a dash of lemon juice just before serving.

Storage Tips

If you have leftovers, store the unbaked stuffed zucchini in an airtight container in the refrigerator for up to two days. For the best texture, it’s recommended to bake them right before serving. However, if you prefer to prep ahead, assemble the zucchini boats completely and place them in the fridge. When ready to eat, bake them straight from the fridge, adding an extra 5-10 minutes to your cooking time to ensure they heat through evenly.

Once baked, these zucchini boats can be stored for up to three days in the fridge, but keep in mind that the zucchini may become slightly limp over time. To reheat, place them back in the oven at 350°F (175°C) until warmed through. This method helps retain some of the original texture of the zucchini while re-melting the cheese!

Troubleshooting Common Issues

If your zucchinis turn out watery after baking, it’s likely that they were too large or overcooked. To combat this, ensure you spoon out most of the flesh and salt the insides of the zucchini before baking. Let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel. This step can significantly improve the texture of the final dish.

When cooking quinoa, if it’s undercooked and still crunchy, simply add a bit more vegetable broth or water to the pot and simmer for a few additional minutes. If you find your quinoa is cooked but too dry, you can mix in a couple of tablespoons of olive oil or vegetable broth to revive it before incorporating it into the filling.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with rice, farro, or even couscous for a different flavor and texture.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I prepare these ahead of time?

Absolutely! You can prepare the zucchini and filling a day in advance, then assemble and bake right before serving.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free quinoa and verify that your feta cheese is gluten-free.