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.
How to Make Zucchini Boats
- To make zucchini boats, cut the zucchini in half lengthwise and scoop out the pulp, leaving 1/4″ shells.
Can you make stuffed zucchini ahead of time?
- You can definitely make these quinoa stuffed zucchini ahead of time and then 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. Because they reheat so well, I love to make extras for meal prep. These Greek zucchini boats are perfect for quick workday lunches.
Zucchini Boat Recipes:
More Zucchini Recipes:
- Sriracha Glazed Salmon with Zucchini Noodles
- Air Fryer Zucchini Fries
- Half & Half Linguini with Zucchini Noodles, Herbs & Fried Capers
- Vegetarian Zucchini Lasagna Roll-Ups
Wine Pairings for Greek Zucchini:
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Quinoa Stuffed Zucchini 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.
Love that these can be made ahead of time and reheated! So yummy and filling.
Thanks Marlynn!
I’m trying to go less meat, more plants this year. These look like something I might actually be able to pull off.
Loved these! Subbed green pepper for red but otherwise made as written. Flavorful meatless meal!
I’m so happy to hear that Therese!
I wanted to like these, but they turned out pretty dry. I probably won’t make them again
Great recipe. I substituted banana peppers for the red peppers, used fresh oregano, omitted the olives and added pine nuts on top. My family loved it. It’s sure to become a summer staple during zucchini season. Thank You.
You’re welcome Steve!