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Mediterranean Stuffed Zucchini Boats with Quinoa

Mediterranean zucchini boats filled with herbed quinoa, feta, Kalamata olives, and cherry tomatoes for a vibrant, savory bite. Oven-baked zucchini boats are tender yet sturdy, then warmed through with a bright lemon-garlic quinoa filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Halved lengthwise; scooped to create boats.
quinoa filling
  • 1 cup 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
  • 3 tbsp olive oil Plus more for brushing the zucchini shells if needed.
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste Season zucchini shells and the quinoa mixture.
topping
  • 0.75 cup feta cheese, crumbled
  • Extra fresh herbs for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake the zucchini boats
  1. Preheat oven to 400°F so it’s hot and ready for baking the zucchini boats.
  2. Halve the zucchini lengthwise, scoop out the centers leaving a 1/4-inch shell, then chop the zucchini flesh and set it aside.
  3. Brush the zucchini shells with olive oil, season with salt and pepper, and bake cut-side down for 12 minutes until just tender.
  4. Flip the zucchini boats right-side up and bake for an additional 12 minutes to finish tenderizing while keeping structure.
Make the quinoa filling
  1. Combine cooked quinoa with cherry tomatoes, Kalamata olives, red onion, cucumber, chopped zucchini flesh, parsley, mint, olive oil, lemon juice, garlic, salt, and pepper.
  2. Stir until evenly mixed so every bite has herbs, vegetables, and lemon-garlic flavor.
Stuff, warm, and finish
  1. Fill each zucchini boat generously with the quinoa mixture.
  2. Return to the oven and bake 8–10 minutes to warm through.
  3. Top with crumbled feta and extra fresh herbs before serving.

Notes

Pro tip: keep a 1/4-inch shell so the boats hold their shape after scooping and flipping. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to zucchini texture. For a dairy-light option, swap feta for a crumbled dairy-free feta-style cheese or extra herbs plus a squeeze more lemon.