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Embark on a culinary journey to the sun-drenched shores of the Mediterranean with our vibrant recipe for Stuffed Zucchini Boats. This dish not only captivates the eye with its colorful presentation but also delights the palate with a medley of flavors and textures. Zucchini, often regarded as a summer staple, serves as the perfect vessel for a hearty filling that includes nutritious quinoa, fresh vegetables, and the tangy kick of feta cheese. Whether you are a health-conscious eater or simply looking to impress family and friends at your next gathering, these Mediterranean Stuffed Zucchini Boats are a fantastic choice.

Stuffed Zucchini Boats

Discover the vibrant flavors of the Mediterranean with our Stuffed Zucchini Boats recipe. Made with fresh zucchini as the perfect vessel, these boats are filled with nutritious quinoa, colorful vegetables, and tangy feta cheese. Perfect for a healthy meal or a crowd-pleasing gathering, this dish is easy to customize for dietary preferences. Packed with nutrients and bursting with flavor, these zucchini boats are a delicious addition to your meal prep rotation. Enjoy a taste of the Mediterranean today!
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Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup spinach, chopped

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

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchinis: Cut the zucchinis in half lengthwise. Use a spoon to scoop out a portion of the flesh, creating boats for the filling. Reserve the scooped-out zucchini flesh for later use.

      Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

        Mix the Filling: In a large bowl, combine the cooked quinoa, sautéed onion and garlic, cherry tomatoes, chopped spinach, chopped olives, crumbled feta cheese, dried oregano, dried basil, and the reserved zucchini flesh. Season with salt and pepper to taste. Mix until well combined.

          Stuff the Zucchini Boats: Carefully fill each zucchini half with the prepared quinoa mixture, pressing it down slightly so it holds together.

            Bake: Place the stuffed zucchini boats in a baking dish and drizzle with a little more olive oil. Sprinkle any remaining feta cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchinis are tender and the tops are golden.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4