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Mediterranean Stuffed Zucchini Boats - Easy homemade recipe

Mediterranean Stuffed Zucchini Boats

Flavorful zucchini boats stuffed with quinoa, feta, olives and sun-dried tomatoes - a healthy Mediterranean-inspired meal
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini 7-8 inches long
  • 1 cup cooked quinoa
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped kalamata olives
  • 2 cloves garlic minced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil

Method
 

  1. Preheat oven to 400°F. Cut zucchini in half lengthwise and scoop out centers, leaving 1/4-inch thick shells. Chop scooped zucchini flesh.
  2. Place zucchini shells on baking sheet, brush with 1 tbsp olive oil, and bake for 10 minutes.
  3. Meanwhile, heat remaining oil in skillet. Sauté garlic 30 seconds, then add chopped zucchini. Cook 3-4 minutes until softened.
  4. In bowl, combine cooked quinoa, sautéed zucchini mixture, sun-dried tomatoes, olives, herbs, spices, and half the cheeses.
  5. Stuff zucchini boats with filling, mounding slightly. Top with remaining cheeses.
  6. Bake 20-25 minutes until zucchini is tender and cheese is golden. Optional: broil 1-2 minutes for extra browning.
  7. Let rest 5 minutes before serving. Garnish with additional fresh herbs if desired.

Notes

For meat version: substitute 1/2 lb cooked ground turkey for quinoa. Can be assembled 1 day ahead - cover and refrigerate until ready to bake.