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To make Greek stuffed zucchini boats, you need fresh and tasty ingredients. Here’s the list: - 4 medium zucchinis - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - ½ cup feta cheese, crumbled (or dairy-free cheese for vegan option) - ¼ cup Kalamata olives, pitted and chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish These ingredients come together to create a lovely flavor in every bite. You can make these zucchini boats your own! Try adding these optional ingredients: - Spinach or kale for more greens - Artichoke hearts for a tangy twist - Pine nuts for a crunchy texture - Fresh herbs like dill or mint for added freshness Feel free to experiment with what you have at home. It’s fun to mix and match! If you have dietary needs, you can still enjoy this dish. Here are some good substitutions: - Vegan: Use dairy-free cheese instead of feta. You can also skip the cheese entirely. - Gluten-Free: Quinoa is naturally gluten-free, making it a great choice. Just ensure any broth you use is gluten-free too. These simple swaps let everyone enjoy Greek stuffed zucchini boats without worry. {{ingredient_image_1}} First, heat your oven to 375°F (190°C). Take four medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center. Leave about 1/4 inch of flesh for structure. Save the scooped-out zucchini because we will use it later. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa. Cover and lower the heat. Let it cook for about 15 minutes until fluffy and the broth absorbs. Set it aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped red onion and 2 minced garlic cloves. Sauté them for 2-3 minutes until they soften. Now, add 1 diced bell pepper and the reserved zucchini flesh, finely chopped. Cook for about 5 minutes until tender. Stir in the cooked quinoa, 1 cup of halved cherry tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of paprika, ¼ cup of chopped Kalamata olives, and half of the crumbled feta cheese. Season with salt and pepper to taste. Mix everything well. Place the zucchini halves on a baking sheet lined with parchment paper. Fill each half with the quinoa mixture. Press it down gently to pack it in. Sprinkle the remaining feta cheese on top of each filled zucchini boat. Bake in your preheated oven for 25-30 minutes. They are ready when the zucchinis are tender and the tops are golden. Let them cool for a few minutes before serving. Garnish with fresh parsley for a lovely touch. When picking zucchini, look for firm, smooth ones. They should feel heavy for their size. Choose ones that are bright green and free of blemishes. Small to medium zucchinis work best. They have more flavor and a tender texture. To cook quinoa, rinse it well before use. This removes the bitter coating called saponin. Use a ratio of one cup of quinoa to two cups of vegetable broth. Bring the broth to a boil, then add the quinoa. Cover it and lower the heat. Cook it for about 15 minutes. The quinoa is done when it is fluffy and the liquid is absorbed. To boost flavor, add fresh herbs like basil or dill. You can also mix in lemon juice for brightness. For a colorful presentation, use a mix of red and yellow bell peppers. Drizzle olive oil on the finished dish for shine. Garnish with fresh parsley for a pop of color. Arrange the zucchini boats on a platter for an eye-catching display. Pro Tips Choose Firm Zucchini: Select medium zucchinis that feel firm to the touch. This ensures they hold their shape while baking and provide a sturdy base for the filling. Rinse Quinoa Thoroughly: Rinsing quinoa before cooking removes its natural coating, called saponin, which can impart a bitter taste. This will enhance the overall flavor of the dish. Customize Your Filling: Feel free to add or swap in your favorite vegetables or proteins. Spinach, mushrooms, or chickpeas can be great additions for extra flavor and nutrition. Let Them Rest: After baking, allow the zucchini boats to rest for a few minutes before serving. This helps the filling set and makes them easier to handle. {{image_2}} You can easily make Greek stuffed zucchini boats vegetarian or vegan. For a vegan twist, skip the feta cheese or use dairy-free cheese. You can also add more veggies to the mix. Try mushrooms, spinach, or artichokes for extra flavor. These swaps keep the dish tasty and healthy. This recipe is already gluten-free when you use quinoa. Quinoa is a great choice for gluten-free diets. If you are not a fan of quinoa, try rice or millet instead. Just make sure to cook them well before mixing with the veggies. This way, you keep the dish safe for those avoiding gluten. You can get creative with the stuffing. If you want meat, ground lamb or beef works great. Just cook the meat first, then mix it with the veggies and quinoa. For a bean option, use black beans or chickpeas for protein. These changes let you enjoy the dish while keeping it fresh and exciting. Store any leftover stuffed zucchini boats in an airtight container. Make sure they are cool before sealing. They can last in the fridge for up to three days. When ready to eat, simply reheat them. To reheat, use an oven for the best texture. Preheat the oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave. Heat for 1-2 minutes, checking to avoid overcooking. You can freeze stuffed zucchini boats if you want to prepare meals ahead. First, let them cool completely. Wrap each boat tightly in plastic wrap, then place them in a freezer bag. They can last for about three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Then, reheat using the oven method for the best taste and texture. Yes, you can use other grains. Brown rice, farro, or barley work well. Each grain has its own taste and texture. Just make sure to adjust cooking times based on the grain you choose. For example, brown rice takes longer than quinoa. So, cook it before mixing with the veggies. Leftover stuffing is great! You can use it in many ways. Mix it into salads for extra flavor. You can also eat it as a side dish or even as a filling for wraps. If you want, stuff bell peppers or mushrooms with it too. The options are endless! Stuffed zucchini boats last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. When you are ready to eat, just reheat them in the oven or microwave. Enjoy the same great taste even after a few days! Greek stuffed zucchini boats offer a fun and tasty meal. We covered key ingredients, including main and optional ones, to suit your needs. You learned how to prep, cook, and bake these delicious boats. I shared tips for picking the best zucchini and making your dish even better. Variations let you enjoy vegan or gluten-free meals too. Lastly, I explained storage and reheating for easy leftovers. Now, you can create your own tasty zucchini boats and impress everyone with your cooking skills. Enjoy your culinary adventure!

Mediterranean Zucchini Boats

Delicious zucchini halves filled with a savory quinoa and vegetable mixture, topped with feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 whole bell pepper (red or yellow), diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ cup feta cheese, crumbled (or dairy-free cheese for vegan option)
  • ¼ cup Kalamata olives, pitted and chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the zucchinis in half lengthwise and scoop out the center with a spoon to create boats, leaving about 1/4 inch of flesh. Save the scooped-out zucchini for later.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic. Sauté for about 2-3 minutes until softened and fragrant.
  • Add the chopped bell pepper and the reserved zucchini flesh (finely chopped) to the skillet. Cook for about 5 minutes until the vegetables are tender.
  • Stir in the cooked quinoa, cherry tomatoes, oregano, thyme, paprika, olives, and half of the crumbled feta cheese. Season with salt and pepper to taste. Mix well to combine all ingredients.
  • Place the zucchini boats on a baking sheet lined with parchment paper. Fill each zucchini half with the quinoa mixture, pressing down gently to pack it in.
  • Sprinkle the remaining feta cheese on top of the filled zucchini boats.
  • Bake in the preheated oven for 25-30 minutes until the zucchinis are tender and the tops are golden.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Arrange the zucchini boats on a serving platter, drizzling a little extra olive oil and a sprinkle of fresh parsley around them for added visual appeal.
Keyword healthy, quinoa, vegetarian, zucchini