Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 medium-sized zucchinis; 1 cup cooked quinoa; 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 cup canned chickpeas, rinsed and drained; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon red pepper flakes; 1 lemon, zested and juiced; 1/2 cup feta cheese, crumbled; Salt and pepper, to taste; 2 tablespoons olive oil; Fresh basil leaves, for garnish

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Why You’ll Love This Recipe

Packed with plant-based protein and fiber
Gluten-free and easily adaptable for vegan diets
Bursting with Mediterranean flavors from lemon, herbs, and feta
A great way to use up summer zucchini
Beautifully colorful and visually appealing
Light yet filling, ideal for lunch or dinner
Balanced with whole grains, veggies, and healthy fats
Kid-friendly and perfect for picky eaters
Meal-prep friendly and stores well
Simple ingredients with easy preparation steps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Medium-sized zucchinis
Cooked quinoa
Cherry tomatoes, halved
Red bell pepper, diced
Small red onion, finely chopped
Garlic, minced
Canned chickpeas, rinsed and drained
Dried oregano
Dried basil
Red pepper flakes
Lemon (zested and juiced)
Feta cheese, crumbled
Salt and pepper
Olive oil
Fresh basil leaves (for garnish)

Directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil or cooking spray.
Slice zucchinis in half lengthwise. Use a spoon to scoop out the seeds and a bit of flesh, leaving about ¼-inch thick walls to create a boat shape. Arrange them in the baking dish cut side up.
In a large mixing bowl, combine cooked quinoa, halved cherry tomatoes, diced bell pepper, red onion, minced garlic, chickpeas, oregano, basil, red pepper flakes, lemon zest, lemon juice, and half the crumbled feta. Season with salt and pepper, then mix until everything is evenly combined.
Spoon the quinoa mixture into the hollowed-out zucchinis, pressing gently to pack the filling.
Drizzle a little olive oil over the top of the zucchini boats. Sprinkle the remaining feta cheese evenly over each.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for another 10–15 minutes, or until zucchini is fork-tender and the tops are slightly golden.
Remove from the oven and allow to cool for a few minutes. Garnish with fresh basil leaves before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Vegan version: Omit the feta cheese or use plant-based feta alternatives.
Add protein: Mix in cooked ground turkey, chicken, or tofu.
Grain swap: Substitute couscous, brown rice, or bulgur for quinoa.
Extra cheesy: Add shredded mozzarella or parmesan on top for a gooey finish.
Spice it up: Add more red pepper flakes or a pinch of smoked paprika for extra heat.
Different veggies: Mix in spinach, kale, or zucchini flesh for added greens.
Pesto twist: Drizzle with basil or sun-dried tomato pesto before serving.

Storage/Reheating

Store leftover zucchini boats in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–15 minutes or microwave individual servings for 1–2 minutes until heated through.

To freeze, place fully cooked and cooled zucchini boats in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I prepare these zucchini boats ahead of time?

Yes, you can assemble the boats a day ahead and refrigerate them until you’re ready to bake.

Can I use another type of squash?

Yes, yellow squash or even halved bell peppers work well as substitutes.

How do I make this recipe vegan?

Simply leave out the feta cheese or use a plant-based cheese alternative.

Do I need to cook the quinoa ahead of time?

Yes, the quinoa should be fully cooked and cooled before mixing into the filling.

What’s the best way to scoop out the zucchini?

Use a small spoon or melon baller for precise scooping. Be careful not to puncture the bottom.

Are these zucchini boats low-carb?

They’re moderate in carbs due to quinoa and chickpeas, but lower than many grain-heavy meals.

Can I use dried chickpeas?

Yes, but be sure to soak and cook them beforehand. Canned chickpeas are quicker and more convenient.

What can I serve with stuffed zucchini boats?

Serve with a side salad, garlic bread, or roasted potatoes for a complete meal.

How do I keep the zucchini from becoming soggy?

Avoid overbaking and be sure to pat the inside of the zucchini dry after scooping if they seem watery.

Can I grill these instead of baking?

Yes, grill over medium heat with the lid closed for 20–25 minutes until tender, checking occasionally.

Conclusion

These Zesty Mediterranean Stuffed Zucchini Boats are a delicious and health-conscious choice for anyone looking to add more veggies and bold flavors to their meals. With bright ingredients, hearty textures, and endless customization options, they’re bound to become a favorite in your recipe rotation. Perfect for any season, these boats offer a colorful, wholesome, and satisfying dish that everyone will enjoy.