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Greek Stuffed Zucchini Boats (30-Minute Recipe!)

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Posted by:

Erin Lynch

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Updated:

March 9, 2025

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5 from 6 votes

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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.

Overhead close up of baked zucchini boats.

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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.

Mixture for zucchini boats filling.

Table of Contents

  • Ingredients needed
  • How to make them
  • How to make ahead & store
  • Wine pairings
  • Full Recipe

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.
Side view of Greek Stuffed Zucchini Boats in baking dish.

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

  • Zucchini Pizza Boats
  • Taco Zucchini Boats

Wine pairings

  • Sauvignon Blanc
  • Pinot Gris
Overhead close up of Greek Stuffed Zucchini Boats

More zucchini recipes

  • Zucchini Pasta Salad
  • Air Fryer Zucchini Fries
  • Creamy Zucchini Soup
  • Flank Steak with Zucchini & Whipped Feta
  • Briam (Greek Roasted Vegetables)
  • Zucchini Noodles with Fresh Herbs & Fried Capers
  • Vegetarian Zucchini Lasagna Roll-Ups
  • The BEST Zucchini Bread

Did you try these Greek zucchini boats?

If you loved these greek stuffed zucchini boats, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.

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Overhead close up of baked zucchini boats.

Full Recipe

Greek Stuffed Zucchini

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.
5 from 6 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 22 minutes mins
Total Time: 30 minutes mins

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.

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 190mg | Potassium: 746mg | Fiber: 6g | Sugar: 8g | Vitamin A: 913IU | Vitamin C: 58mg | Calcium: 98mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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5 from 6 votes (3 ratings without comment)

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8 responses

  1. Marlynn | Urban Bliss Life
    March 3, 2020

    Love that these can be made ahead of time and reheated! So yummy and filling.

    Reply
    1. Erin
      March 4, 2020

      Thanks Marlynn!

      Reply
  2. Katie Carrick
    March 4, 2020

    5 stars
    I’m trying to go less meat, more plants this year. These look like something I might actually be able to pull off.

    Reply
  3. Therese
    March 8, 2020

    5 stars
    Loved these! Subbed green pepper for red but otherwise made as written. Flavorful meatless meal!

    Reply
    1. Erin
      March 10, 2020

      I’m so happy to hear that Therese!

      Reply
  4. Ann
    September 15, 2020

    I wanted to like these, but they turned out pretty dry. I probably won’t make them again

    Reply
  5. Steve
    August 19, 2022

    5 stars
    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.

    Reply
    1. Erin
      August 24, 2022

      You’re welcome Steve!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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