Cheesy Mediterranean Stuffed Zucchini Boats

$Here’s what you need for stuffed zucchini boats. Gather these simple items to start: - 4 medium zucchini - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - ½ cup red bell pepper, diced - ¼ cup black olives, chopped - ½ cup feta cheese, crumbled - 1 teaspoon dried oregano - 1 teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon black pepper - ¼ cup olive oil - Fresh parsley, for garnish Each ingredient adds its own flavor. The zucchini acts as a great base. Quinoa gives it a nice texture and fills you up. Cherry tomatoes bring a burst of sweetness. Red bell peppers add crunch. Black olives contribute a salty bite. Feta cheese adds creaminess and tang. Dried oregano and garlic powder give depth. Salt and black pepper enhance all the flavors. Olive oil adds richness and helps with cooking. Finally, fresh parsley makes it pretty and bright. Make sure you have everything ready before you start. This makes cooking easier and more fun! {{ingredient_image_1}} - Preheating the Oven Start by preheating your oven to 375°F (190°C). This step is key for even cooking. - How to Prepare Zucchini Take four medium zucchinis. Slice each in half lengthwise. Use a spoon to scoop out the seeds. Be gentle to avoid piercing the skin. This creates a sturdy boat for the filling. - Making the Stuffing Mixture In a large bowl, mix one cup of cooked quinoa, one cup of halved cherry tomatoes, and half a cup of diced red bell pepper. Add a quarter cup of chopped black olives and half a cup of crumbled feta cheese. Sprinkle in one teaspoon of dried oregano and one teaspoon of garlic powder. Season with half a teaspoon of salt and a quarter teaspoon of black pepper. Stir well to combine. Drizzle a quarter cup of olive oil over the mixture and toss gently. - Filling the Zucchini Take a spoon and fill each zucchini boat evenly. Pack the mixture slightly to ensure they are well-filled. This helps keep the stuffing in place during baking. - Arranging on Baking Sheet Line a baking sheet with parchment paper. Lay the stuffed zucchini boats on the sheet, cut side up. Make sure they are spaced apart for even cooking. - Recommended Baking Time Place the baking sheet in the oven. Bake the zucchini boats for 25-30 minutes. They are done when the zucchini is tender and the tops are golden brown. - Tips for Achieving Golden Topping To get a nice golden crust, you can broil the boats for a few minutes at the end. Keep an eye on them to avoid burning. - Ensuring Proper Zucchini Texture To keep zucchini firm, choose medium-sized ones. Too small can be watery, and too large can be tough. Slice them in half and scoop gently. This helps them hold their shape while cooking. - Best Practices for Even Cooking Make sure all your zucchini boats are the same size. This helps them cook evenly. Place them cut-side up on the baking sheet to ensure the filling heats well. Rotate the baking sheet halfway through baking for better results. - Garnishing Suggestions Fresh parsley adds a pop of color and flavor. Sprinkle it on just before serving. You can also add a drizzle of olive oil for shine and taste. - Serving Ideas for a Complete Meal Pair your stuffed zucchini boats with a light salad. A simple side of steamed veggies works well too. You can also serve with crusty bread for a hearty touch. - Health Benefits of Ingredients Zucchini is low in calories and high in water. Quinoa adds protein and fiber, making this dish filling. Feta cheese gives calcium and flavor, while olives offer healthy fats. - Caloric Information per Serving Each serving of stuffed zucchini boats has about 300 calories. This makes it a great option for a light meal without sacrificing taste. Pro Tips Choose Firm Zucchini: Select zucchini that are firm and have a glossy skin for the best texture and flavor. Customize Your Filling: Feel free to add additional vegetables or proteins like chickpeas or shredded chicken for extra nutrition. Use Fresh Herbs: Incorporate fresh herbs like basil or dill for an aromatic boost that complements the Mediterranean flavors. Check for Doneness: Ensure the zucchini is tender by testing with a fork, but avoid overcooking to keep them from becoming mushy. {{image_2}} Alternatives for Quinoa If you want a change from quinoa, try brown rice or farro. These grains add a nice texture and flavor. You can also use couscous for a quicker option. Each substitute will give you a different taste while keeping your dish hearty. Different Cheese Options Feta cheese adds a nice tang, but you can switch it up. Try mozzarella for a milder flavor. Goat cheese works well too, adding creaminess. For a dairy-free option, use vegan cheese or nutritional yeast for that cheesy taste. Adding Spices for Extra Kick To spice things up, add some red pepper flakes or cayenne. A pinch of smoked paprika can bring warmth and depth. Experiment with fresh herbs like basil or thyme for a bright flavor boost. Incorporating Proteins Want more protein? Add cooked chicken, turkey, or lentils to your filling. These options keep your meal filling and nutritious. For a vegetarian twist, chickpeas are a great choice, adding both protein and texture. Vegetarian & Vegan Modifications This recipe is already vegetarian. To make it vegan, simply replace feta with a vegan cheese. You can also skip the cheese entirely and add more veggies for a fresh taste. Gluten-Free Options This dish is naturally gluten-free if you use gluten-free grains. Quinoa is gluten-free, making it a perfect choice. Always check labels on processed products to ensure they fit your diet. After making stuffed zucchini boats, you may have some leftovers. Store them in an airtight container. Keep the container in the fridge. This way, you keep the flavors fresh. Leftovers will last up to three days. When it comes to reheating, I prefer the oven. It warms the boats evenly and keeps them nice. Set your oven to 350°F (175°C) and bake for about 10-15 minutes. If you use a microwave, heat them in short bursts. This helps avoid soggy zucchini. Freezing is a great option for longer storage. First, let the stuffed zucchini cool completely. Wrap each boat in plastic wrap or place them in a freezer bag. They can last up to three months in the freezer. When you want to enjoy them, thaw in the fridge overnight. Reheat in the oven to keep the texture. Can I use different vegetables? Yes, you can use other vegetables. Bell peppers, eggplants, or squash work well. Choose veggies that bake nicely. Mixing in spinach or kale adds great flavor and nutrition too. How do I know when the zucchini is done baking? The zucchini is done when it's tender and the tops are golden brown. You can test it with a fork; it should pierce easily. This usually takes about 25-30 minutes at 375°F. Can stuffed zucchini be made ahead of time? Yes, you can prepare the stuffed zucchini a day ahead. Just cover and store them in the fridge. When ready to bake, add a few extra minutes to the cooking time. What are some other filling ideas? You can fill zucchini with various ingredients. Try black beans for protein or corn for sweetness. Chopped mushrooms or shredded carrots add texture and flavor. Can I make this without cheese? Absolutely! You can leave out cheese and still have a tasty dish. Add more herbs or spices for flavor. You can also use nutritional yeast for a cheesy taste without dairy. What to do if zucchini boats are too watery? If your zucchini boats are watery, you can try a few tricks. Bake them longer to reduce moisture. You can also sprinkle salt on the zucchini before stuffing to draw out excess water. Is it necessary to scoop out the seeds? Yes, scooping out seeds helps create space for the filling. It also makes the zucchini cook evenly. Just be gentle to avoid breaking the skin. Stuffed zucchini boats are simple, tasty, and healthy. We explored the key ingredients, prep steps, and baking tips. Remember to adjust flavors with spices or swaps to suit your taste. Store leftovers well and enjoy them later. This dish is flexible, so have fun making it your own! Boost your meals with colorful veggies and great flavors. With these tips, you can make delicious zucchini boats every time. Take these ideas and start cooking today!$

Cheesy Mediterranean Stuffed Zucchini Boats

Delicious zucchini boats filled with a cheesy Mediterranean quinoa mixture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mediterranean

Servings 4

Ingredients

4 medium zucchini
1 cup cooked quinoa
1 cup cherry tomatoes, halved
0.5 cup red bell pepper, diced
0.25 cup black olives, chopped
0.5 cup feta cheese, crumbled
1 teaspoon dried oregano
1 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup olive oil
to taste fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise and scoop out the seeds to create boats, being careful not to pierce the skin.
In a large mixing bowl, combine cooked quinoa, cherry tomatoes, red bell pepper, black olives, feta cheese, dried oregano, garlic powder, salt, and black pepper. Mix until well combined.
Drizzle the olive oil over the mixture and toss gently to coat.
Spoon the filling evenly into each zucchini boat, packing it slightly to ensure they are well-filled.
Place the stuffed zucchini boats on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh parsley before serving.

Notes

Garnish with fresh parsley before serving.

Keyword cheesy, Mediterranean, quinoa, stuffed, zucchini