Go Back

Mediterranean Stuffed Zucchini Boats with Quinoa

Mediterranean zucchini boats filled with herbed quinoa, feta, Kalamata olives, and juicy cherry tomatoes for a bright, vegetarian main. Roasted until tender, then warmed through with a generous quinoa filling for a satisfying boat-shaped bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Halved lengthwise.
  • 3 tbsp olive oil Plus extra for brushing shells if needed.
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Quinoa filling
  • 1 cup cooked quinoa Use cooked quinoa.
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, sliced
  • 0.25 cup red onion, finely diced
  • 0.5 cup cucumber, diced
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 2 tbsp lemon juice
  • 1 garlic, minced
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Topping
  • 0.75 cup feta cheese, crumbled For topping.
  • 1 extra fresh herbs for garnish For garnish.

Equipment

  • 1 sheet pan

Method
 

Preheat & prep zucchini
  1. Preheat the oven to 400°F.
  2. Halve 4 large zucchini lengthwise, then scoop out the centers leaving a 1/4-inch shell, and chop the removed flesh to set aside.
  3. Brush the zucchini shells with olive oil, then season with salt and pepper.
  4. Arrange the zucchini on a sheet pan cut-side down and bake for 12 minutes, until just tender.
  5. Flip the zucchini right-side up and bake for 12 minutes total until the shells are just tender.
Make the quinoa filling
  1. Mix cooked quinoa with cherry tomatoes, Kalamata olives, red onion, cucumber, chopped zucchini flesh, parsley, mint, olive oil, lemon juice, garlic, salt, and pepper until evenly combined.
Stuff & finish
  1. Fill each zucchini boat generously with the quinoa mixture.
  2. Return to the oven and bake for 8–10 minutes to warm through.
  3. Top with crumbled feta and extra fresh herbs before serving.

Notes

For the best bite, keep a consistent 1/4-inch zucchini shell thickness so the boats stay sturdy after baking. Store leftovers in the refrigerator up to 3 days; rewarm in a 350°F oven until hot. Freezing isn’t recommended because the zucchini and tomatoes can soften too much. If you want a lower-fat option, use reduced-fat feta while keeping the same herb-and-lemon balance.