Greek Stuffed Zucchini Boats come together in just 30-minutes. Stuffed with quinoa, feta, chickpeas, peppers and olives and flavored with lemon, garlic and oregano.
As my mission to eat healthier in January continues, I’m bringing you another recipe that’s not only healthy, but also absolutely delicious. A dish you’re going to want to eat on repeat, over and over again
These Mediterranean Zucchini Boats are filled with nutty quinoa, salty feta cheese, creamy chickpeas, that are all tossed with a bit of lemon juice and lemon zest.
The perfect dish to brighten up these dreary January days and have you dreaming about the summer, when your zucchini is coming from your garden, rather than the grocery store.
Table of Contents
Ingredients needed
- Quinoa – If you don’t love quinoa, you can also use cooked rice or brown rice.
- Zucchini – I’m using four medium zucchini for this recipe.
- Dried Spices – Garlic powder, oregano, salt & pepper.
- Red Pepper
- Red Onion
- Black Olives
- Canned Chickpeas
- Feta Cheese
- Olive Oil
- Lemon – Juice and zest.
- Fresh Parsley – To garnish.
How to make them
- Rinse quinoa under cold water and drain. Place quinoa and water in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 10 minutes, or until water is absorbed. Transfer to a large bowl to cool slightly.
- Meanwhile, preheat oven to 400 degrees F.
- To make zucchini boats, cut the zucchini in half lengthwise and scoop out the pulp, leaving 1/4″ shells. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9×13 casserole dish.
- Combine cooked quinoa with garlic powder, oregano, red pepper, red onion, olives, chickpeas, feta, olive oil, lemon juice and lemon zest. Season with salt and pepper, to taste. Fill the zucchini boats with the quinoa mixture.
- Bake until the zucchini is tender, about 12-18 minutes.
- Serve immediately, garnished with chopped parsley, if desired.
How to make ahead & store
- Store any leftovers in an airtight container in the fridge for up to five days.
- Reheat them in the microwave or in a 350-degree oven for 30 minutes. If reheating them in the oven, place them in a pan and wrap them tightly with foil.
More zucchini boat recipes
Wine pairings
More zucchini recipes
Did you try these Greek zucchini boats?
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Full Recipe
Greek Stuffed Zucchini
Ingredients
- ½ cup quinoa
- 1 cup water
- 4 medium zucchini
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ red pepper (diced)
- ¼ cup diced red onion
- 2 Tablespoons sliced olives
- 1/2 cup chickpeas drained and rinsed
- 1/4 cup feta cheese or more
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- Zest of one lemon
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Rinse quinoa under cold water and drain. Place quinoa and water in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 10 minutes, or until water is absorbed. Transfer to a large bowl to cool slightly.
- Meanwhile, preheat oven to 400 degrees.
- Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9×13 casserole dish.
- Combine cooked quinoa with garlic powder, oregano, red pepper, red onion, olives, chickpeas, feta, olive oil, lemon juice and lemon zest. Season with salt and pepper, to taste.
- Bake until the zucchini is tender, about 12-18 minutes. Serve immediately, garnished with chopped parsley, if desired.
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